The tart is delicious and definitely lives up to its name. There was some discussion this week about how to cut the bitterness from the lemons as this recipe actually calls for using the entire lemon cut into pieces then run through a blender with sugar and several other ingredients. Many felt the the white of the lemon (the pith) was the culprit where the bitterness was concerned.
First off, the tart dough it fabulous, absolutely delicious. I mixed all my ingredients in the blender as directed and it looked beautiful. I poured the filling into the readied tart dough and baked as directed. The recipe called for 45-50 minutes total. After 45 minutes the filling had bubbled up quite a bit, which Dorie had said it would do, but it hadn’t bubbled over, which Dorie had said it might. So I added 5 more minutes to the timer as the center still seemed a bit jiggly. I was very pleased with how perfect it looked in the oven. Until…
I opened the oven after 4 minutes and it had bubbled over like a volcano! Waaahh! :(
However, I carried on and allowed it to cool, cleaned up the spillage and chilled it in the fridge a bit. I dusted it with powdered sugar and it was a success!
The flavor of this tart is wonderful. I did detect a hint of bitterness, but I think if you had some good quality lemons you wouldn’t have this problem. I didn’t want to remove the pith as Dorie didn’t say to do that, and I really like to make her recipes as stated and try them out as she had.
At any rate, it’s a wonderful tart and I would like to try this again with some good quality lemons. See how the other TWD bakers faired by visiting their blogs!
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