Lemon Tart Recipe
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 most recently have a little time, I had been looking on the web a few days ago. In need of fresh, interesting ideas, inspirational dishes that I have never tried before, to treat my family with. Hunting for a long time but couldn’t come across any interesting stuff. Just before I wanted to give up on it, I came upon this delicious and simple treat by accident at Suncakemom. It looked so yummy on its pic, it called for fast action.
It absolutely was easy to imagine just how it is created, how it tastes and how much my hubby is going to love it. Mind you, it is very simple to delight the man when it comes to treats. Anyway, I went to the website and then used the simple instuctions that had been combined with impressive images of the method. It really makes life rather easy. I could imagine that it is a bit of a inconvenience to shoot photos down the middle of cooking in the kitchen as you may typically have sticky hands so that i seriously appreciate the time and energy she put in to build this blogpost and recipe conveniently implemented.
That being said I am encouraged to present my own, personal formulas in a similar way. Thanks for the concept.
I was fine tuning the original mixture to make it for the taste of my loved ones. I can tell you that it was a great outcome. They loved the taste, the thickness and loved having a delicacy like this in the midst of a busy week. They ultimately wanted more, many more. Hence next time I’m not going to make the same miscalculation. I’m likely to multiply the quantity to get them delighted.
There are more Lemon Tart at 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.