Lemon Lemon Lemon Lemon…ohhhh Lemon mania!
Who doesn’t like lemon?
Life without lemon is like walking clothes less in the public.
And that’s really wrong!
The hubby is crazy for lemon! And since we have wonderful neighbors who give us a big bag of fresh lemons all the times, his everyday drink is lemon ice tea which is like… can’t live without it!
The Crust:
1/2 cup graham cracker crumbs
1/3 cup finely chopped almond
2 tbsp melted unsalted butter
1 1/2 tbsp sugar
1/2 cup graham cracker crumbs
1/3 cup finely chopped almond
2 tbsp melted unsalted butter
1 1/2 tbsp sugar
: Add all the ingredients together to mix well and press the mixture into 5-in tart pan (and 3 small tartlets). Prick the bottom of the crust with fork and bake at 375’F for 10 minutes, let cool before filling
The Lemon
Curd – make 1 cup
1/2 cup
fresh squeezed lemon juice
1 tbsp lemon
zest
1/2 cup
sugar
2 large eggs
2 large egg
yolks
6 tbsp
unsalted butter cut into bits
Pinch of
salt
- Whisk
together lemon juice, lemon zest, sugar, eggs, yolks, and salt in the medium
saucepan over medium-low heat and whisk constantly until the mixture is thicken
and the curd turns into a really bright yellow
- Press the
curd through a fine sieve, for smooth texture, into a bowl
- For this
lemon tart, you will have 1/4 cup of lemon curd leftover that can be kept in
the fridge - for toasts or scone or muffins or whatever you like – for a week.
The Lemon
Tart and the 3 tartlets
- After the
crusts cool down, fill them with the lemon curd and garnish with fresh blueberries
however you like and do a little dusting with powdered sugar.
Enjoy!
^_^
Im crazy for lemon, too! Yummm!
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