Winter is coming, my lemon tree has more and more fruit and I don’t know any more what to do with them! I’m sick of lemonade and I don’t really like lemon jam so here we go… back to baking again.
I’ve now tried a couple of different recipes (so many recipes for so many lemons!) And The one that I liked the most is the one that i’m about to share with you; actually the base of it I got it from a different recipe, so is a kind of mix. Anyway, to do short (sweet) pastry is really easy and I strongly believe that every one prefers it different. Ingredients
Shortcut pastry dough
- 1/2 cup unsalted butter, melted
1 tablespoon finely grated lemon zest
1 pinch of salt
1 3/4 cup unbleached, all-purpose flour
1/4 cup granulated sugar
- 6 extra-large eggs
- 2-1/3 cups granulated sugar
- Finely grated zest and strained lemon juice of 4 juicy unwaxed lemons
- 1-1/4 sticks unsalted butter, melted sour cream or crème fraîche, to serve
For the crust:
Preheat oven to 350 degrees.
Melt the butter in the microwave and stir in 1 tablespoon lemon zest. Set aside for about 5 minutes, stirring a few times. Combine the flour, 1/4 cup sugar and a pinch of salt in the bowl of a food processor. Process until combined. Add the butter and zest mixture slowly, pulsing until the ingredients are blended.
Pour the crust mixture into an 11-inch tart pan with a removable bottom. Press the mixture using your fingertips evenly up the sides and on the bottom of the pan. (Make sure the crust goes to the top of the sides of the pan. The filling with rise to the edge of the top and you don’t want it to over flow.) Bake for about 20 minutes or until the crust is light golden brown. Cool on a wire rack while preparing the filling.
For lemon filling
1 Turn oven down to 300°F. To make the lemon filling, put the eggs, sugar, lemon zest andjuice and butter into a food processor and blend until smooth.
2 Set the baked pie crust on a baking sheet and pour in the filling. Bake in the oven for about 1 hour (it may need a little longer, depending on your oven), until just set. Remove from the oven and let cool completely before serving.
3 Serve at room temperature with a spoonful of sour cream or crème fraîche, if using.
Makes one 9″ fluted tart
That’s it ! so simple… this recipe I got it from http://www.styleathome.com/food-and-entertaining/recipes/
But the crust I got it from my own book, enjoy!