Posted by: scrabblequeen | January 25, 2009

Final Week, National Hot Tea Month

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January 22 – 31 Please share a favorite tea snack, especially if it is a treasured recipe!

Okay, by now you know that my Go-To tea-time treat is scones, however, I’ve posted that recipe before and thought it would be more fun to share a new a new treat.

I’m crazy about lemon. Crazy enough about it to have an entire cookbook full of lemon recipes.
Lucious Lemon Desserts by Lori Longbotham is a beautiful book with four dozen lemony desserts of every possible description.
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I’m having trouble deciding which recipe to share. Should it be Lemon and Blueberry Tiramisu? Classic Lemon Bars? Buttery Lemon Shortbread? Or perhaps Shortbread and Lemon Curd Bars? Too many choices!!

I’m going to settle for the “cover” dessert; The Perfect Lemon Tart.

Ingred:
1 stick butter (1/4 cup)
2 Tbsp finely grated lemon zest
1 3/4 cups all-purpose flour
1 1/4 cup sugar
2 pinches of salt
6 large eggs
1 cup fresh lemon juice
1/2 cup heavy (whipping) cream

Preheat oven to 350. Have ready an 11-inch tart pan with removeable bottom.

Melt butter in small saucepan over med. heat, add 1 Tbsp of the zest, and let stand for 5 minutes.
Whisk together flour, 1/4 cup sugar, and a pinch of salt in a medium bowl. Pour in the butter mixture in a fine stream, stirring with a fork, and continue stirring until dough begins to come together when a small bit is pressed between your fingers. Transfer the mixture to the tart pan and press it with your fingertips evenly up the side and into the bottom. Bake for 20 minutes, or until the crust is light golden brown. Let cool on a wire rack while making the filling.

Process the remaining 1 cup of sugar and the other 1 Tbsp of zest until zest is finely ground.

Whisk together the eggs, the sugar, and the zest mixture, the lemon juice, and another pinch of salt in a medium bowl until smooth.

Beat the cream with an electric mixer on med-high speed just until soft peaks form. Whisk the cream into the egg mixture just until blended.

Place a baking sheet in the oven, place the crust on the baking sheet, and pour the filling into the still warm crust. Bake for 25-30 minutes, or until filing is just set in the center. Let pie cool on wire rack.

Just before serving, generously sift donfectioners’ sugar over tart.

Enjoy with a cup of your favorite tea!!

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Responses

  1. Lemon desserts are always so refreshing. This looks great!

  2. You know, I’ve never made a tart. I believe the tart pan is one of a SMALL number of the Pampered Chef products I don’t own…

  3. I have never made a tart, but that sounds so fabulous! And a whole cookbook of lemon recipes – yum!

  4. Yum! I used to love cranberry scones, too, then I kind of overdid it (one week when I was moving, kitchen torn apart, ate almost nothing but scones) and haven’t been able to face them since. Though I have cranberries in the freezer, so I may need to give them another shot.

    My favorite treat-with-tea, though, is homemade ginger snaps. Yum! (Though pumpkin spice bread runs a close second.)


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