Tuesday, May 12, 2009
TWD - Tartest Lemon Tart
Lemon was always 'the grownup flavour'. Once you could tolerate - no, enjoy - a lemon pie, you knew you had moved up a level of palate refinement. Of course, in the Sixties lemon pie meant some nasty mix that came out of a tiny box and turned into an entire pie.
I wanted to grow up. I went through a stage where I choked back lemon pie wherever I could find it. With any luck the meringue and crust would be still be made from scratch and they'd aid in the swallowing of the lemon goop.
Now we come to Dorie's Tartest Lemon Tart. As the saying goes: This ain't your mother's lemon pie.
Using whole - that's right - whole lemons and a modest amount of sugar and cream, whipped to lightness in a blender, this tart is like the fairy godmother of lemon pies. Mature, wiser, glowing from within, she floats over my kitchen bestowing bakerhood upon me and my oven. I can make lemon pie.
Yes, this tart is tart. Have you ever licked a lemon? The flavour first startles your tastebuds, then seeps in and suddenly you're aware of the inner sweetness, freshness; that this is a lemon and it once hung on a tree and absorbed the sun and grew and ripened. No meringue needed here.
If you want to taste a real lemon dessert, I urge you to find the recipe on Babette's blog Babette's Feasts.