Lemon Tart

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 recently have some time, I had been searching on the internet the other day. In need of fresh, intriguing ideas, inspirational meals that We have never used before, to treat my loved ones with. Hunting for quite some time unfortunately couldn’t find any interesting stuff. Just before I thought to give up on it, I ran across this fabulous and easy treat by chance. It seemed so yummy on its pic, it required instant action.

It had been not difficult to imagine just how it is made, its taste and just how much my hubby might like it. Actually, it is extremely simple to please the guy in terms of puddings. Anyways, I visited the webpage: Suncakemom and used the comprehensive instuctions which were coupled with superb graphics of the process. It just makes life quite easy. I could suppose it’s a slight hassle to shoot photographs in the middle of cooking in the kitchen as you will often have gross hands and so i seriously appreciate the commitment she placed in to make this post and recipe easily implemented.

With that in mind I am inspired to present my very own dishes in a similar fashion. Appreciate your the concept.

I was tweaking the main mixture to make it for the taste of my loved ones. I must mention it absolutely was an incredible outcome. They enjoyed the flavor, the thickness and loved having a sweet such as this in the middle of a busy workweek. They basically wanted even more, many more. Hence next time I am not going to commit the same mistake. I am likely to double the volume .

You can find the original Lemon Tart Recipe at SunCakeMom

Crust:

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.

Filling:

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.

Assembly:

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.