TWD: Lemon Tart

For the first time this year, it feels like spring. I was ready to celebrate with the Lemon Tart.












I pulsed my crust. I patted it. I froze it.

I zested. I extracted the lemon oil from the zest. I juiced 5 lemons and removed the seeds.

I whisked, I whisked, I whisked. I needed 5 hands at one point to hold the bowl, whisk, thermometer, and camera. I strained. I blended, I blended, I blended.

When it was assembled, I had a very beautiful tart, with a room temp crust and a cold filling. The filling wasn't as sturdy as I had hoped. I topped it with a dollop of whipped cream. A took his plate and remarked, completely on target, "This smells really lemony and buttery." He was right. It is super-rich, super-buttery. So much so, that I would have enjoyed the tart better had I not known about the vast quantities of butter that went into it. (I'm hoping that other TWD bakers might have played with the amount of butter :)

After making three Baking... recipes this week, I am growing ever more appreciative of Dorie's comments about the visual or auditory response of the food over the course of preparation. They really add a lot to the process of baking.