Eating Sunshine- A Lemon Tart Recipe

The garden is calling.

It’s dialing 911.

 

It’s saying, ‘Cheryl. We’ve had enough. We’re spent. Harvest our bounty now or your toiling will be for Not’.

I may not listen to anyone anything else, but the garden is my muse and I always pay attention to her- sometimes at Midnight. Sometimes with very little else on but gloves and a hand spade.

When the mood strikes you- non?

However… when I returned from a recent trip, I walked into, not a garden in Eden, but more of a hothouse in Hell.

It’s HOT down here, and the produce is wilting (much like my hair and temperament).

 

Ben said, “You need to water.”

I said, “Really? You’re just putting that together?”

 

Alas, it was too late to un-fry the heat stress (and I’m only partially talking about the veggies).

So… I yanked clipped the cucumbers and okra and basil and eggplant and lemons and dill and pitched disposed of all of the stalks and transported a bounty of produce into the kitchen where I promptly fired up a flame and brought a hugeass pot of water to a rumbling boil to sterilize jars in a house that my husband was trying desperately to keep cool because it’s time to Can.

 

“You’re really gonna do that? Now?”

“Yes. I am.”

“Do you see that the indoor temperature is rising with all of that steam your creating?”

“I can’t control Weather.”

“Dear God.”

 

And so, from my kitchen to yours, this week’s posts will all be about the art of “puttin’ up” the garden (and sometimes with husbands) and eating a little sunshine.

 

 

Lemon Tart RecipePINIMAGE

Lemon Tart Recipe

 

 

LEMON TART
Recipe Type: Dessert
Cuisine: American
Author: Cheryl Nicholl of A Pleasant House(dot)com
Prep time:
Cook time:
Total time:
Serves: 8-12 slices
An EASY Lemon Tart that presents like a fine confection and tastes like sunshine.
Ingredients
  • Crust:
  • 2 1/4 cups flour
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1 cup butter, softened to room temperature
  • 1 egg yolk
  • Filling:
  • 2 cups sugar
  • 2 tablespoons yellow corn meal
  • 2 tablespoons flour
  • 6 eggs
  • 2 tablespoons fresh lemon zest
  • 1/2 cup lemon juice
  • 8 tablespoons butter, melted
  • 1/4 cup whole milk
  • Garnish with powdered sugar and any sliced fresh fruit
Instructions
  1. Preheat oven to 350
  2. Prepare the crust:
  3. In a food processor bowl pulse the flour, sugar and salt. Add the softened butter and egg yolk and chop until crumbly.
  4. Press the mixture firmly into a deep dish 10 inch tart pan (with removable bottom) covering the bottom and sides.
  5. Bake for 15 minutes, then remove to a wire rack and let cool for 20 minutes.
  6. INCREASE the oven temperature to 375.
  7. Prepare the Filling:
  8. In a large bowl combine the sugar, flour, and corn meal.
  9. In a separate bowl mix the lemon zest, lemon juice, melted butter, and milk together.
  10. To the flour mixture, whisk in the eggs, one at a time, then add the lemony milk to the mixture and blend until fully combined.
  11. Pour the mixture into the prepared crust.
  12. Bake at 375 for 50 minutes, or until center is set.
  13. Remove from oven and transfer to a wire rack to cool for 2 hours, then remove the tart from the pan onto a serving platter and garnish if desired.

 




  • CAROL CASSARA - All the best desserts have 8T butter. Just saying. I’m makin’ this.ReplyCancel

    • Cheryl - 8T PLUS 1 Cup!!! Life really is about the butta, isn’t it. Ha!ReplyCancel

  • Helene Cohen Bludman - Ooooh this looks divine … and so refreshing. I can’t wait to make it!ReplyCancel

    • Cheryl - If yu do- and you have any suggestions- give me a jingle. Thanks Helene!ReplyCancel

  • Mari Collier - Nice recipe. I’m pretty sure you picked the cucumbers, but really doubt that you picked pickles out of the garden. Of course, if you consider that they were in the raw form (like grapes are the raw form of wines), you could have picked them.ReplyCancel

    • Cheryl - Okay. Okay. A TYPO. I had pickles on my mind. *wink*ReplyCancel

  • Barbara Feldman - I love lemony sweets. I might try this with less sugar and/or a sugar substitute. Looks wonderful.ReplyCancel

  • Beth Blacker - I can’t garden…I mean I can but I just won’t. I’ve found living in Florida for the past 20 years has completely destroyed my desire. It’s too hot, too buggy, too scary (hey, pythons and alligators are not urban myths around here). But I am happy to reap from where others have sowed and prepare nature’s bounty anytime! Thanks for sharing via Better After 50 🙂ReplyCancel

  • Lois Alter Mark - Ooh, that looks delicious! A perfect summer dessert!ReplyCancel

    • Cheryl - yes, and we get a second flush of Meyer Lemons around mid-Dec, so there’s the Holidays! Yippie!ReplyCancel

  • Doreen Mcgettigan - I never got my garden in this year and am so disappointed.
    Recently I discovered that I love lemon tarts. I’m nervous but think I will give these a try!ReplyCancel

  • Mary La Fornara Gutierrez - Your lemon tart looks divine! Lemon (anything) is my dessert! I will be making this, thanks for the recipe.ReplyCancel

  • Janie Emaus - We had our house painted and had to tear up all the tomato trees, but next year I’ll be back in the gardenng business.ReplyCancel

  • Estelle Sobel Erasmus - Oh my goodness I am sitting here before going to bed and I read this and see your recipe and now all I want to do is bite into a luscious lemon tart!ReplyCancel

  • Lynn Hogue Paige - That looks absolutly fablous – I can almost taste a bit of lemon. Looking forward to seeing you in August.ReplyCancel

  • Diane - Mmmm . . . gardens! Just picked our first beans. Butter beans for supper!ReplyCancel

    • Cheryl - As a gift recently, a woman sent me five envelopes of different types of bean seeds her family has been growing in Kentucky for generations- white half-runner, brown greasy grits, cream color corn, etc. Turns out her ancestors brought the original seeds with them from Germany in the 1600s. I can NOT wait to plant them. We LOVE beans!!ReplyCancel

  • Sue Pekarek - I love lemon anything since childhood when Mom let me make lemon pudding. We are so spoiled here with all the rain and now all of a sudden I need to water the plants…where is that rain I was complaining about before.ReplyCancel

  • Michelle Liew - Could use some of this sunshine!ReplyCancel

  • Rena McDaniel - I’m in SC and it’s the same way here miserable! I’d be very interested in hearing how you go about canning green beans. I really want to can them, but mom can’t remember how and I don’t trust all of my beans to Google!ReplyCancel

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