Sunday, September 26, 2010

Lemon Tart

Either Make Your Own Tart or Buy a Prepared One

This Website PIC is for You to Learn What a Tart Looks Like. You Certainly Don't Need A Case of Tart or Quiche Shells Unless You Own a Business.

This is not the best PIC, but it Gives You An Idea of The Type of Tart You Can Use.

This is another brand I have used.

1/4 cup freshly-squeezed lemon juice
grated zest of one organic lemon, not treated with any pesticides or wax sprays.
1/2 cup Splenda
2-3 TBSP Smart Balance Butter Blend Stick Cut Very Small
1 Egg
1 Egg Yolk
One Ready Made 5 Inch Quiche Tart Shell
Preheat the oven to 350F 
1. In a medium-sized Aluminum-Free saucepan, heat the lemon juice, zest, Splenda, and Butter Blend. Have a mesh strainer nearby.
2. In a small bowl, beat together the eggs and the yolks.
3. When the butter blend sticks are melted, whisk some of the warm lemon mixture into the eggs, stirring constantly, to warm them. Scrape the warmed eggs back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens and almost begins to bubble around the edges.
4. Pour the lemon curd though a strainer directly into the pre-baked tart shell, scraping with a rubber spatula to press it through.
5. Smooth the top of the tart and pop it in the oven for five minutes, just to set the curd.
6. Remove from the oven and let cool before slicing and serving.
7. Top With Icing Made With Confectioner's Sugar & Water

No comments:

Post a Comment