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 currently have some time, I had been surfing on the web the other day. On the lookout for fresh, intriguing thoughts, inspirational meals that I have never used before, to astonish my family with. Looking for a while but could not come across too many interesting things. Just before I thought to give up on it, I ran across this delicious and easy treat simply by accident over Suncakemom. The dessert looked so yummy on its snapshot, that called for urgent action.
It was not difficult to imagine just how it is created, how it tastes and just how much boyfriend might like it. Actually, it is very simple to delight the guy in terms of cakes. Anyhow, I visited the website and simply followed the step by step instuctions that had been combined with great shots of the operation. It really makes life less difficult. I could imagine that it is a bit of a inconvenience to take photographs in the middle of baking in the kitchen as you may usually have gross hands thus i pretty appreciate the hard work she put in to build this blogpost and recipe conveniently followed.
With that in mind I am encouraged presenting my very own formulas in the same way. Appreciate your the idea.
I was tweaking the original formula create it for the taste of my family. I can say it turned out an incredible outcome. They prized the flavor, the consistency and enjoyed having a treat such as this in the midst of a hectic week. They ultimately demanded more, more and more. Thus the next time I am not going to make the same mistake. I am likely to twin the volume to keep them happy.
This 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.