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 was looking on the internet a few days ago. In search of fresh, exciting thoughts, inspirational dishes that We have never used before, to surprise my loved ones with. Hunting for a long time yet couldn’t discover too many interesting things. Right before I wanted to give up on it, I ran across this yummy and simple dessert by accident over Suncakemom. It seemed so yummy on its photo, that required rapid actions.
It absolutely was not difficult to imagine how it’s created, its taste and just how much my hubby will probably want it. Mind you, it is rather simple to keep happy the guy when it comes to treats. Yes, I am a lucky one. Or perhaps he is.Anyhow, I got into the site and then used the precise instuctions which were combined with impressive snap shots of the operation. It really makes life less difficult. I can imagine that it is a slight hassle to take pics in the middle of cooking in the kitchen as you most often have sticky hands therefore i highly appreciate the hard work she put in for making this blogpost and recipe conveniently followed.
Having said that I’m encouraged to present my own, personal recipes in the same way. Many thanks for the idea.
I had been tweaking the initial formula create it for the taste of my family. I have to say it turned out an awesome outcome. They enjoyed the taste, the structure and loved having a sweet such as this during a hectic week. They basically demanded even more, a lot more. Hence the next occasion I’m not going to make the same miscalculation. I am gonna multiply the amount to keep them delighted.
Recipe Lemon Tart credit goes to 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.