Monday, March 3, 2014

Meyer Lemon Tart with Gingersnap Crust

Tarts look hard to make, but they really aren't. And they always look fancy, don't you think? 

Over the weekend I received my March issue of Country Living magazine in the mail. When I saw this Meyer lemon tart in the recipe section, I knew I had to make it. Back in January, we received a number of Meyer lemons from a neighbor who brought them back from his parents' house in Florida. I still had three lemons in the refrigerator that needed to be used. They were big, juicy lemons, and this tart calls for only 1/3 cup of fresh juice. So I took the rest of the juice -- a full cup -- and froze it in a ziplock bag for use later on.

The crust is made from gingersnap cookie crumbs. I crushed most of the cookies into a fine crumb using a marble rolling pin, but some larger pieces remained in the mixture. Next time I might use a food processor. Those gingersnaps are really hard cookies and it took me forever to get them to the crumb stage! I'll also mention that I had to cook the egg/lemon mixture for almost 11 minutes before it began to thicken (the recipe says 6 to 8 minutes).

Not shown in the photos is an almost-flavored whipped cream I made later that evening and dolloped onto the slices. I really love the sweet/tart flavor of the lemon filling in contrast to the spiciness of the gingersnap crust. Yum! This recipe is a keeper. 

If you'd like to try making this tart, here is the link to the Country Living website. Enjoy!

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