This week, Babette of Babette Feasts picked Tartest Lemon Tart on page 336 of Baking: From My Home to Yours. In my ongoing effort to reduce the calories in our diet derived from butter just a teensy bit, I made the filling and ditched the crust. I used organic, thin-skinned lemons, and didn’t blanch the peel or remove the pith, something other bakers had to try because the filling was too bitter. I think organic lemons or Meyer lemons are definitely the way to go with this tart – it is fabulous, one of my new Dorie favorites, but then I’m a sucker for citrus. So how did I eat this? Scooped it out onto some toast. WHOLE WHEAT toast, which cancels out all the butter, sugar, and eggs in the lemon curd.
Here is a picture of the egg yolks I used – do you see that really bright orange one in the top right-hand corner? That’s an organic egg from truly free range chickens. I haven’t seen a yolk that orange since I went to Europe.
Some final thoughts: this tart would be fabulous with a shortbread crust, and it also freezes very well. Definitely on the repeat list. To see what other bakers made, check out the TWD blog, and Babette’s Feast for the recipe. Next week: mango bread!