It’s not often that I foray into the world of desserts and baked goods.. Hell, it’s the first time I’ve done anything other than cheesecake.. but here we are.
Confluent Boyfriend made a request for spicy salmon bowls again, so I couldn’t very well blog those again. Instead, I thought.. why not dessert?
3 lemons, zested
3 lemons, juiced
1 and 1/2 cups sugar
1 stick butter, room temp
1 pinch of salt
1) Combine butter, zest, and sugar in a bowl. Mix until butter is creamed
2) Add juice, salt, and the eggs (one at a time), mixing thoroughly.
3) Heat over medium heat in a sauce pan, stirring constantly to avoid curdling the eggs
4) Once curd thickens, which will take about 10 minutes, then chill.
1 and 1/2 cups AP flour
4 tbsp sugar
1 stick butter, melted
1 pinch salt
1) Combine all ingredients into a bowl until combined
2) Press into a tart pan until the bottom and edges are evenly coated
3) Refrigerate for a half hour
4) Dock the bottom of the tart (stab it with a fork a few times)
5) Bake at 350 degrees for 25 minutes or until golden brown
6) Once cooled, add the curd.. and voila!
You make your own cheese? I only make ricotta ….what kind do you make? John
I’ve done feta, paneer, chevre, quark, and mozzarella so far. 🙂
What should I start with? What is quark? I have to look that up?
Paneer or lemon cheese. Both are pretty easy to start with. I will post a recipe for you shortly for the paneer that I can verify works.
That has a good recipe. You should start there. Quark is a German fresh cheese with a goat cheese consistency that tastes a bit like sour cream. 🙂
YUM!! I made lemon curd earlier this year and it was delicious. I bet it’s even better in tart form! Here’s the recipe I used: http://thebakingyear.wordpress.com/2013/03/24/lemon-curd/
There was a definite disparity in the amount of eggs! I wonder what that does to the consistency? I didn’t have to double boiler mine. Just straight into the pan. Maybe less egg is more forgiving? I will take a crack at yours and see which I prefer!