Winter brings more than just cabbage and Brussels sprouts, citrus fruits are in season as well. The best way to finish up a winter themed dish is with a Lemon Tart for dessert. Unlike the Lemon Pie the Lemon Tart has a nice tang to it and far less sugar which is a relief. I used a recipe from “a cook’s bible-Seasonal food” by Susannah Blake for the Lemon Tart in the picture below.
This is a vegetarian recipe because of the ingredients, just a warning to Vegans.
¾ cup sour cream
4 eggs
grated rind of 2 lemons
juice of 5 lemons
¾ cup sugar, plus 2-3 tbsp. for the topping
For The Pie Crust
¾ Cup all-purpose flour
2 tsp. sugar
½ cup ground almonds (I used walnuts)
½ stick butter chilled and cubed
about 1 tbsp. cold water
Preheat oven to 400°F. Mix Pie crust ingredients together than roll out dough and put in pie tin. Bake in oven with foil covering for 10 minutes than take off foil covering and bake for 10 more minutes to hardened bottom of crust.
Mix sour cream, eggs, grated rind, lemon juice and sugar in a bowl. When crust is done baking take it out of oven and pour liquid ingredients in to the hot pie shell. Turn down oven to 325°C and bake for 35-45 minutes till knife comes out clean when put through the middle.
Let cool for 20 minutes and sprinkle sugar on top of tart. Place under oven broiler until the sugar is browned and bubbling.
No comments:
Post a Comment