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 some time, I was browsing on the internet yesterday. Looking for new, challenging tips, inspiring meals that I have never tasted before, to amaze my loved ones with. Looking for a while yet could not find too many interesting things. Right before I wanted to give up on it, I discovered this scrumptious and easy treat simply by chance at Suncakemom. The dessert looked so tempting
on its pic, it required fast action.
It was not difficult to imagine the way it’s made, how it tastes and just how much boyfriend might like it. Mind you, it is rather easy to delight him in terms of desserts. Anyhow, I went to the website and simply used the comprehensive instuctions which were combined with wonderful images of the procedure. It really makes life rather easy. I could suppose it is a slight hassle to shoot photographs in the midst of baking in the kitchen as you normally have sticky hands so that i highly appreciate the effort and time she put in for making this blogpost .
Having said that I’m inspired to present my own recipe in a similar fashion. Many thanks the thought.
I was tweaking the main recipe to make it for the taste of my family. I’ve got to tell you it had been an awesome success. They prized the flavour, the thickness and enjoyed having a delicacy such as this in the middle of a hectic workweek. They basically requested more, a lot more. Hence the next occasion I’m not going to make the same miscalculation. I am gonna double the amount to get them pleased.
This Lemon Tart courtesy of 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.