Tuesday, May 12, 2009

TWD - Tartest Lemon Tart


Okay, I love this recipe but couldn't really believe that it called for whole lemons! I wonder how common this is? Yesterday David Lebovitz posted a lemon tart recipe in which he used only lemon zest and lemon juice -- http://www.davidlebovitz.com/archives/2009/05/tart_au_citron_french_lemon_tart.html. His recipe made a point of using unsprayed lemons. I can hardly believe that any fruit is brought to market without being sprayed with all the creepy crawlers and insects in the warm climates where they grow. I used my supermarket lemons and scrubbed them with warm soapy water and a good brush -- making sure to remove the green Sunkist ink!

This was the last recipe I made during my marathon baking day for my friend's wake last week -- Tiramisu cake, peanut butter cookies and then this tart. The fact that tart crust was pressed in rather than rolled out, saved a ton of time and anguish. I finished off the tart with powdered sugar rather than creme fraiche. The recipe can be found at http://www.ayearfromoakcottage.com/.
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7 comments:

  1. Marie RaynerMay 12, 2009 at 8:47 AM

    Oh, your lemon tart looks wonderful! It's not all that common to use the whole lemon, but it sure gives you great lemon flavour doesn't it!I love David Lebovitz!

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  2. vibiMay 12, 2009 at 10:22 AM

    LOL LOL I always say even there's a little spray left, it'll keep us looking good longer, after we die! LOL And again, I am like you... a disbeliever of the whole lemon thing... so I chickened out and made supremes with zest instead. Humpf...
    Yours turned out very nice, Cynthia!

    P.s.: It is Babette, of Babette Feasts picking the recipe this week, not Marie... just so you'd know.

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  3. KaraMay 12, 2009 at 10:53 AM

    Heh. I think since David is living in Paris, he has more access to unsprayed and unprocessed stuff than we do here in the States. I used lemons from the 15lb bag I bought at Costco last week and just scrubbed for all I was worth with a vegetable brush. Seemed to be ok, and we're all still alive and healthy! :)

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  4. HindyMay 12, 2009 at 5:55 PM

    Love your photo! Glad you had time to make the recipe.

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  5. Nancy/n.o.eMay 12, 2009 at 6:15 PM

    What a wonderful selection you baked for the wake. I hope that it was a little bit healing for you to do so; I'm sure it was all very much appreciated. Your tart is lovely.
    Nancy

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  6. CakelawMay 12, 2009 at 6:46 PM

    What a lovely tart Cynthia - gorgeous.

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  7. ShariMay 13, 2009 at 8:41 AM

    What a baking blitz you had! I'm sure it was all well appreciated. Your tart turned out great. Good job!

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