By MarraMamba on October 16, 2007
Photo by cookiedog
Photo by cookiedog
"It is actually the owner's favorite dessert, and is in their words a "sophisticated take on southern style lemon chess pie". If fresh berries aren't in season, make a berry sauce out of frozen raspberries. Chill the dough a few hours or overnight. See hint at bottom for tart pastries."
Serving Size: 1 (117 g)
Servings Per Recipe: 8
"Wow!!! I loved this lemon tart. My DBF and I both had seconds on this one! If you love lemon desserts like I do, you must give this a try. I made the dough for the tart shell, put it in the fridge thinking I would make it the next day. I took it out the following day and ended up having to put it back in the fridge again. This happened 3 days in a row! I finally decided to make the tart and was a little concerned about how the dough would be. I did up having to do a patch job and still ended up having a small leak (I'm sure that was due to my poor execution of the recipe and no fault of the recipe itself). Luckily I had put a cookie sheet under the tart which prevented the spillage from burning on the floor of the oven. I also ended up with a little extra filling (as the recipe suggests would happen) and put that in a custard cup and baked that right along side the tart. A perfect cook's bonus- got to eat that to taste test, and no one was the wiser! The directions are right on about the timing too! I checked at 21 minutes and the tart was extremely liquid. I checked again at 25 minutes and it was solid! You really have to watch during the final minutes of cooking. All in all a delightful TART!"
"well I cheated and used frozen tart shells this time around, the filling was delicious though and I will make again soon and try the dough recipe next time ;-) thanks Marra!...Kitten:)"