Lemon tart from Pure Dessert: True Flavors, Inspiring Ingredients, and Simple Recipes by Alice Medrich

  • lemons
  • store-cupboard ingredients

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • LVautier on June 10, 2012

    I made this last minute and should have worn my glasses and read more carefully. As a result i had to make on-the-fly adjustments. I had already begun cooking the filling when I realized that there couldn't possibly be enough, as a result I had to begin doubling the recipe half way through the cooking process. I didn't measure, I just added lemon juice and then sugar until I felt that it tasted like the original mixture. I used a pie pan instead of a tart pan, and with the doubled recipe my filling was 1/2 to 3/4 inch thick. If you are using a tart pan you might want to triple the recipe, it is easy to think up ways to use a bit of extra lemon curd. Despite the unexpected adjustments, I would definitely make this again, my husband loved it, very nice and tart.

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