The simplicity of this recipe struck a chord with me and I was pleased to find that it was quite a forgiving recipe, that my clumsy piping skills were rather suited to the homespun look of these tartelettes. I found this recipe in a recent edition of Saveurs magazine, a popular glossy French food magazine which I love to pick up whenever I am in France (and not to be confused with the American food magazine of a similar name, Saveur). This low fuss, no-bake lemon tart oozes homemade, rustic charm such that one need not worry about competing with a Michelin-starred dessert. Which is why this particular recipe is such a blessing. And like my troubles with baked cheesecakes, I could never produce a lemon tart which would set with the right amount of wobble. Every lemon tart or lemon meringue pie I tried to make failed to meet my taste memory of that particular dessert at Eleven Madison Park. Sadly, no attempt of mine could ever recreate the same experience at home. It was a simple dessert, but beautifully executed. The pastry was light and buttery, the lemon filling was sweet but with an edge of tartness, and the meringue topping was crisp and sweet. Once seated with the menu in front of me, I began to see how the other half lived. So when my colleagues suggested a restaurant in the vicinity of the office, I was expecting a make-your-own-sandwich kind of place. At the time, I was not aware of the culinary status of the restaurant, probably because I was a nobody within the company whose business lunches were often restricted to the work canteen (at my own cost). The best lemon tart I had ever eaten was actually a lemon meringue pie at Eleven Madison Park in New York, a few years ago over a business lunch. However, the following recipe happens to be inspired by the lemon curd of the English kitchen.Ī lemon tart is traditionally made with a shortcrust pastry base and filled with a tart lemon custard, and which is then baked in the oven until the filling is just set but still tender. When I think of lemon tarts, I think of the French classic, tarte au citron. A simple but spectacular looking dessert! Delightful no-bake Lemon Curd Tarts made with crushed speculoos or digestive biscuits and topped with a homemade lemon curd.
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