Lemon Tart

Lemon Tart

I enjoy a good lemon, I really do. Generally when I need a lemon for a recipe I will end up sucking on it for a bit after I get what I need out of it. I have even gotten my kids to try it, although they are not as sold on it as I am.
As for the saying, when life gives you lemons, make lemonade, well, lets just say I prefer lemon tart. Lemonade can be good, don’t get me wrong, but usually it ends up being to sweet and not lemony enough. Not everything in life has to be sweet as long as it has a good flavor to it and lemon definitely falls into that category.
I got the recipe for this lemon tart from The Joy of Cooking cook book, my go to book as it stands currently, and liked it the minute I read it called for the use of three whole lemons. The crust for the base is a shortbread crust with a decent amount of butter, which makes anything taste better. If only that worked on lima beans I’d be set.
This was a new recipe for me to try so I wasn’t sure what to expect. My wife makes a nice lemon desert as well so I thought maybe it would turn out like that, but it was definitely a lot different, which just goes to show, you shouldn’t pre-judge a recipe before it’s done and should keep an open mind when trying new things, or meeting new people. I won’t go saying which I like better, hers or mine, I know better than that. The finished product turned out, well, in my opinion pretty good, but if you really want better proof, just ask my colleague Francis Scarcella who ate about 5 pieces of it when I brought it into work. It had enough sweetness to it, but the predominate flavor was that of lemon, pure unfiltered lemon.
It just goes to show that sugar coating things doesn’t always make it better, and can in fact mask wonderful flavors hid beneath. So the next time you see those little yellow fruits of pure bliss, pick a couple up and try something new, you never know what you might find.


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