A Creamy Lemon Delight
Our 9th recipe to review from A Baking Day with Anna Olson is found on page 267; Lemon Cream Tart.
This tart is just beautiful. The creaminess and lemon flavour are outstanding.
Ingredients
A Word on Zesting
- zest your lemons prior to juicing
- always zest directly into other ingredients, the most intense flavour comes from the oil when zesting fruit and you loose it if you zest separately
- best tool for zesting is definitely a microplane
- try to use organic fruit when zesting
I needed 4 lemons to get 3/4 of a cup of juice
I added 1/4 teaspoon of pure lemon extract
The Crust
- I went for a cookie crust: to bump up the flavour, I used lemon cream filled cookies
- I added 1 tablespoon/15 grams of flour to crumbs ( this helps bind the crust)
- I suggest making in a springform tart pan
The Filling
- It took roughly 8-10min for my filling to get thick
- I used an immersion blender to achieve a super smooth filling - worked amazingly
The Results
My rating of this recipe is 5 out of 5. I definitely will make again. I don’t think I will ever go back to a regular lemon curd again. Adding sour cream and a large amount of butter gives this tart high marks for me.
I added some blueberries and a sprinkle of icing sugar to make this tart dessert show-stopping beautiful.
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