This week’s lemon tart was a nice walk down memory lane for me. My first pastry job was at an LA bakery called Sweet Lady Jane, and while I was there I developed a lemon tart recipe pretty similar to the one we made this week. Of course, getting the perfect recipe required many many trials, so there was a period of a few weeks where I was obsessed with lemon tarts. I dreamt of lemon tarts. I poured myself a big bowl of lemon tarts and milk for breakfast in the morning. And I tasted the tart variations constantly, so I was stuffed with lemon tart for about 3 weeks straight. Possibly because of that overdose, I haven’t made a baked lemon tart in years, and eating this one brought me right back to the Lemon Tart Testing days.
This time, I followed some advice I found on the TWD blog and added fresh raspberries to the tart before baking. I had been planning this step from the beginning, but I absent-mindedly poured the filling in before laying the berries on the crust, so I ended up pushing them in as an afterthought. I think this is why you see the “floaters” through the filling. Ah well. The taste more than made up for the spotty appearance.
I also followed some advice and removed the white pith before pureeing the lemons in the food processor, to take away some of the bitterness. I reduced the sugar by 1/4 cup to compensate, and I thought the resulting filling was the perfect balance of sweet and tart.
For something so easy to throw together, this tart is a knockout. Eating it brought back a lot of memories to when I was a fresh young pastry pup, and I was pleased to realize that I still love the creamy, sweet-and-tart taste of this tart as much as I did back then.