While cleaning up the yard yesterday I decided to pick some lemons and ended up getting two buckets full in the matter of minutes! To celebrate May, my birthday month, I'm going to be making everything lemon!
1. This recipe is done in two parts: crust and filling. We will do the crust first. You need 2½ cups flour, 1 stick 2 tablespoons unsalted butter, ½ teaspoon salt, 2/3 cup sugar, zest of half a lemon, and scrapings of 1 vanilla seed pod (I added drops of vanilla extract since I didn't have a pod.)
2. Mix flour, butter, and salt on low.
Mix till it looks like sand.
3. In a different bowl mix the eggs with the sugar until combined. Then add in the vanilla and lemon zest, combine in. Then add the egg mixture in with the flour.
4. Once it forms a ball put in the fridge for an hour.
5. Next roll it out thin to make the crust. I was able to make two tarts from this. Preheat oven to
375°f.
6. Push it into the tart pan (I had pie pans only but it works all the same!) And I even had some scrapes for mini tarts for the kids! Cover with foil and pop into the oven for 20 mins to bake. Set aside to cool.
7. Now for the filling, you will need the zest and juice of 5 lemons, 1¼ cups heavy cream, 1¾ cups sugar, 9 large eggs. Preheat oven to 250°f.
8. Mix all the ingredients for the filling together in a glass bowl. Then place over a pot of boiling water until it reaches 140°f. Pour through a strainer.
9. Bake for 25mins. Take out and cool. (Luckily we had a tee ball game to help with this waiting process!!)
Mmm...dessert, breakfast who cares!! Enjoy ♥
No comments:
Post a Comment