You know how a lot of citrus recipes warn you to be careful not to get any of the white pith when you zest the fruit, because it’s bitter? Well, guess what?
Bitter is good.
This was my first whole lemon dessert, where everything but the seeds is included. It was simple. Blend sugar and lemons together, then add the rest of the ingredients – eggs and cream, cornstarch and of course butter – to the blender and mix it all together. Then bake it, supposedly until it sets, but it never set for me. The filling boiled instead, until the crust was quite a bit darker than I like and I figured I’d better take the tart out of the oven, bubbling or not.
It did set up once it cooled, and it was delicious. I loved it. I didn’t think it was exceptionally tart, but it’s possible that I either had a lemon that was on the milder side, or my smallish organic lemons had a very thin layer of pith. It was just the slightest bit bitter, which was perfectly balanced by sour and sweet, adding an extra dimension to the dessert without dominating it. I am definitely sold on the idea of whole lemon desserts – so much so that I made another one two days later!
Barb chose this tart for Tuesdays (or Thursdays, if you’ve been ignoring your blog while entertaining a guest) with Dorie, and she has the recipe posted.
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Your tart looks perfect. I’m glad you liked it! YUM!
I absolutely love this concept. No zesting, no juicing, so easy. Definitely going to try this! Thanks!
Your tart looks amazing. All your pictures are just gorgeous. I also really loved this tart.
What a different way to do a lemon pie. This dessert looks so lemony and good.
It looks amazing! I’m so glad you enjoyed it!
i am so envious of your baking skills! these look delightful
I’m glad it eventually worked out for you– it looks amazing (I love how golden the top gets). Of course, a little bitter is good, but including the seeds would have been too much
I love all your pictures of the lemon! It looks so fun, i want to make one!
Your tart slices look soo good, I love this one a lot, I agree, tart is good.
My tart came out really good, not bitter or too tart at all. I substituted soy milk for the cream because I forgot that one of the reasons I didn’t make it on the weekend was the lack of cream. I was halfway through making it when I realized I still didn’t have cream. I don’t think it made a difference though. It set just fine and tastes really good. Blake loved it once he finally got to have a slice.
Mine wasn’t bitter at all, and very tart. Must be the lemons. This was a good tart tart.
Yours looks great.
omg. i absolutely hate zesting and juicing. this is great:)