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Sunday, February 15, 2009

When Life Gives You Lemons...

...make lemon tart cookies!? 

I have to admit that I can't make a lemon tart to save my life. I've tried and tried. I've tried all sorts of recipes. These recipes are from tried & true sources...yet, I cannot get them to turn out! I make a Coconut tart every Easter, so it's not that I can't make a tart. It's that I can't make a Lemon tart.

I've been wanting to add some sort of lemon dessert to my annual Easter menu for a few years now, but I'm ready to throw my arms in the air & wave them around like a crazy lady...accept my fate- no homemade lemon tarts for me (well, made by me at least). I was inspired to give it another go after seeing a beautiful lemon tart on one of my favorite food blogs...Smitten Kitchen. It looked beautiful and had my face puckering just thinking about it. She used a recipe from Dorie Greenspan (again, tried & true!!!) so I jumped in with gusto.

Same old bubbled over, hid my crust and looked greasy- ugh. But, I do hate to waste anything, so since it still tasted good, I used a coookie cutter to cut out little heart-shaped cookies (no one was the wiser).
Lemon Tart ...cookies |
failed lemon tart = lemon tart cookies!

Just because I didn't have the greatest luck, this time around, I know it was me and not the recipe; so I'm sharing it anyway.  I mean, if it doesn't work out, just grab a cookie cutter!

Lemon Tart
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by Heather Schmitt-Gonzalez
Prep Time: 15 minutes
Cook Time: 35-40 minutes
Keywords: bake dessert vegetarian soy-free nut-free lemons pie

Ingredients (1 tart)
  • 1 (9") partially baked tart shell (in tart pan w/ removable bottom)
  • 1 lemon - lice thin, discard seeds
  • 1-1/2 cups sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 1/2 tablespoons cornstarch
  • 1 stick (4 ounces) butter, melted & cooled
Preheat oven to 325° F. Put partially baked tart shell on a parchment lined baking sheet.

Put the lemons & sugar into a food processor and process until they are well combined, 1-2 minutes; transfer to a bowl.

Whisk in the egg and the yolk, then the cornstarch, and finally whisk in the butter, until well combined. Pour into the tart shell, leaving 1/4" space between filling & top of crust.

Slide into preheated oven and bake for 20 minutes. Raise heat to 350° F and cook another 15-20 minutes. Filling should be set (jiggly but not runny).

Let cool in tart in pan for about 20 minutes. Serve at room temperature.

Refrigerate any leftovers and use within a couple of days.

-adapted from Dorie Greenspan & Smitten Kitchen
Lemon Tart ...cookies |

I'm not really sure where I went wrong, and I just wasn't in the mood to try again tonight. I ended up letting it cool, then cutting out cookie shapes & dusting with confectioner's sugar. They actually tasted very good...sweet crust w/ a tart, lemony filling (happy bites, I'd like to call them). So, another day, another recipe. If anybody has a favorite lemon tart recipe...I'd love to give it a go. I will find one that works for me if it takes me years.