I had a heck of a time trying to get a good photo of this, so pardon the photo quality – it does not do this tart justice. This tasty confection is, indeed, extraordinary. Many thanks to Mary of Starting From Scratch for choosing it!
When I realized that this one tart was just two tablespoons short of a full pound of butter (if you count what went into the crust), I had to admit that I might be turning into Paula Dean. It didn’t help much when my husband told me we were running low on sugar, and I went and bought this:
Yes, folks, that’s a 25 pound of sugar. Things may be getting out of hand in the baking department.
Master Chow looked after the pups and took them for a walk while I worked on the tart. When he got back, he asked: “You know that bag you gave me for their poop?” “Yes,” I said, immersed in my tart and a bit distracted. “Well, it had a hole in it,” he informed me, holding up his hand.
I think the tart made up for the poop bag incident. Master Chow raved about the tart, from the sweet shortbread crust to the creamy lemon filling. It must be served very cold, or all that butter starts to soften a bit too much. FYI, this entire dessert freezes very well.
This is definitely on the repeat list, preferably when I have visitors who will help me consume a pound of butter. For the full recipe, please check out Starting from Scratch. For the full blogroll, and a chance to see the creativity that exists out there, check out Tuesdays with Dorie. Next week: Marshmallows, the choice of Judy of Judy’s Gross Eats.
Update: some final thoughts. After reading the problems that other bakers were having getting the curd up to 180 F, I actually followed the directions (imagine that!) and used a metal bowl. My curd came up to temperature in about 7 minutes, so listen to Dorie, learn from our mistakes, and use a metal bowl! Second, I used a spatula instead of a whisk to make the cream. Finally, Dorie says that you don’t need to use pie weights because you freeze the crust before baking it, but I do both.