Fruittart pointed me to this Lemon Cream Tart. It looked tasty, so I decided to give it a try for my workplace “treat week” that coincided with exam week for our students. It was probably an even bigger experiment than the others. It’s the first time I’ve made a tart and the first time I’ve ever made my own crust. I didn’t actually use the pistachio crust, opting instead to use the crust from the Warm Mocha Tart.
I followed the recipes pretty closely and won’t duplicate them here. The only changes I made were to increase all measures by 50% in order to accommodate my 11-inch tart pan, and to top it with fresh raspberries rather than candied ginger. The lemon was half fresh-squeezed meyer lemons and half bottled lemon juice from Santa Cruz Organics.
I was glad for the lone raspberry on the piece I tried, and if I make it again I’ll put a layer of raspberry puree between the crust and lemon creme. It was pretty tasty, but not quite what I’m looking for (though nicely educational). The experiments will continue. : )