It seems like just yesterday I was holding my newborn son Patrick and today he is celebrating his birthday with his sons Jakob and Odin. I could not be more proud of Patrick and wish him nothing but happiness.
Happy Birthday, Patrick! I love you very much! xo
Classic Lemon Tart
adapted from
TARTS
Sweet and Savory
by Maxine Clark
Ingredients
Sweet Rich Shortbread Pastry Dough
1 egg, beaten to seal the dough
sour cream or crème fraîche,
to serve (optional)
lemon filling
6 extra large eggs
2 1/3 cups sugar
finely grated zest and strained juice of 4
juicy un-waxed lemons
1 1/4 sticks of butter
a false bottom fluted tart pan, 9" diameter
baking sheet
parchment paper and baking beans
Directions
Classic Lemon Tart
adapted from
TARTS
Sweet and Savory
by Maxine Clark
Sweet Rich Shortbread Pastry Dough
1 egg, beaten to seal the dough
sour cream or crème fraîche,
to serve (optional)
lemon filling
6 extra large eggs
2 1/3 cups sugar
finely grated zest and strained juice of 4
juicy un-waxed lemons
1 1/4 sticks of butter
a false bottom fluted tart pan, 9" diameter
baking sheet
parchment paper and baking beans
Directions
Bring the dough to room temperature. Preheat the oven to 375 degrees F.
Roll out the dough thinly on a lightly floured work surface, and use to line the tart plan. Chill or freeze for 5 minutes, then bake for 15 minutes. Bake again with parchment paper and baking beans for another 10-12 minutes. Brush with beaten egg, then bake again for 5-10 minutes until set and shiny to prevent the filling from making the crust soggy.
Turn the oven down to 300 degrees F. To make the lemon filling, put the eggs, sugar, lemon zest and juice and butter into a food processor and blend until smooth.
Set the baked pie crust on and a baking sheet and pour in the filling. Bake in the oven for about 1 hour (it may take a little longer, depending on your oven), until just set. Remove the oven and let cool before serving.
Serve at room temperature, maybe with a spoonful of sour cream or crème fraîche.
Roll out the dough thinly on a lightly floured work surface, and use to line the tart plan. Chill or freeze for 5 minutes, then bake for 15 minutes. Bake again with parchment paper and baking beans for another 10-12 minutes. Brush with beaten egg, then bake again for 5-10 minutes until set and shiny to prevent the filling from making the crust soggy.
Turn the oven down to 300 degrees F. To make the lemon filling, put the eggs, sugar, lemon zest and juice and butter into a food processor and blend until smooth.
Set the baked pie crust on and a baking sheet and pour in the filling. Bake in the oven for about 1 hour (it may take a little longer, depending on your oven), until just set. Remove the oven and let cool before serving.
Serve at room temperature, maybe with a spoonful of sour cream or crème fraîche.
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Celebrating Patrick's Birthday with a Classic Lemon Tart
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Happy Birthday to my loving and wonderful son Patrick!
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