The difference between pies and tarts is so thin that it doesn’t even exist. Make no mistake though this lemon tart is as flavorful as anyone can wish for!
As I lately have a little time, I had been surfing on the web the other day. Looking for fresh, intriguing tips, inspiring recipes that I’ve never tasted before, to amaze my family with. Looking for quite some time yet could not discover any interesting stuff. Right before I wanted to give up on it, I ran across this tempting and simple dessert simply by chance on Suncakemom. The dessert looked so scrumptious on its image, that required urgent action.
It had been not difficult to imagine just how it’s created, how it tastes and just how much my hubby is going to want it. Mind you, it is rather simple to keep happy the man in terms of puddings. Anyways, I went to the page and then followed the step-by-step instuctions that were coupled with impressive photographs of the task. It just makes life rather easy. I could imagine that it is a bit of a hassle to shoot photographs in the midst of baking in the kitchen as you may will often have gross hands thus i seriously appreciate the hard work she devote for making this post .
That being said I am encouraged to present my personal formulas in the same way. Many thanks the thought.
I had been fine tuning the initial recipe create it for the taste of my family. I must say it turned out an incredible success. They prized the taste, the structure and enjoyed getting a treat such as this in the midst of a stressful workweek. They basically asked for more, a lot more. Thus the next time I am not going to make the same mistake. I’m going to double the amount .
The Lemon Tart Recipe is from SunCakeMom
Preheat oven to 350° / 180°C.
Put crust ingredients: flour, butter, eggs, agave syrup and some water into a mixing bowl.
Dough it by hand until it comes together and doesn’t stick neither to bowl nor to hand.
Take it out to a lightly floured surface to roll a disk size of the baking tray out of it.
Place the disk into the baking tray. Press down gently on the bottom and sides.
Poke some holes in the dough with a fork.
Place a baking paper and some kind of weight on top to prevent the dough elevating from the tray.
Put it in the preheated oven to bake about 15-20 minutes or until golden brown depending on the oven.
Squeeze the lemon and grate one of the lemon skin for zest.
Beat together the double cream, eggs and agave syrup.
Stir in the lemon juice and the zest.
Take crust out of the oven and pour the filling in.
Sprinkle some lemon zest on top then place the tray to bake in the oven for another half an hour. In case we have forgotten the zest worry not, it can be added anytime.
When it’s baked, take it out to cool down.
Slice and serve it chilled.