I just got home from a long day of work. Hope everyone enjoyed their Tuesday. 🙂
Today someone asked me about a lemon recipe, and this is what I came up with.
Lemon Tart Recipe-
rich tart pastry for a 9 inch tart shell
2 cups sugar
1/2 cup water
1/2 cup heavy cream
1/2 tsp of salt
1 tsp of vanilla
1/2 cup of apricot jam
Preheat the oven to 425 degrees or 220 c. Line a tart pan with the pastry dough. Bake in the oven until golden brown and crisp. Cool the crust completely. Next grate 2 lemons and juice them. (Set aside.) Peel the remaining 4 lemons, and set aside.
In a saucepan, combine 1 1/2 cups of sugar and water over low heat. Stir over low heat until the sugar begins to dissolve, and then increase the heat and boil until you reach about 238 degrees or 115 c. Add in the lemon slices and bring back to a simmer. Remove from the heat and set aside for about 40 minutes.
Preheat the oven to 300 F or 180 C. In a medium size bowl, beat together the lemon juice and lemon zest, the remaining sugar, and eggs. Stir in the cream, salt and vanilla. Pout into the tart shell and bake until set. (About 15-20 minutes.) Remove from the oven and cool to room temperature.
Remove the lemon slices carefully from the syrup and lay them onto the tart filling. Next, in a medium saucepan, combine 1/4 cup of the syrup and the apricot jam and boil for about 5 minutes, until thick. Strain out all of the pulp, and brush the glaze over the lemon slices.