This week we are having Dorie Greenspan’s Tartest Lemon Tart for our weekly foray into our Tuesdays With Dorie Bible – Baking:From My Home to Yours. Babette of Babette Feasts chose this springtime tart, and for me, it came at the perfect time. I needed something tasty and yet simple to take to a Mother’s Day dinner, and this tart was just the ticket.
The name of it – Tartest Lemon Tart – while redundant, really does sum up the mouthful of flavor this pie offers. It is by far the puckeriest pie I have ever made, and I mean that as a true compliment. It was very similar in taste to the Lemon Bars we made last month for the Cookie Carnival, full of tang and complimented by a tasty almond base. Nothing like the Lemon Meringue Pie I imagined it to be – just so yummy and addictive in its rusticity and down home goodness.
The lemons for sale here in Pearisburg aren’t what you would call great. Or even good. Or even edible. But it’s where I live and you do whatcha have to do. So I did. Although I was supposed to just pull out the seeds from a lemon and a half, then throw all of the parts – peel and all – into the blender, my lemons had entirely too much pith. I didn’t want a bitter taste in my lemon pie, so I zested 2 whole lemons and then threw the insides of the lemons in the blender. The rest of the peel went in the garbage where it belongs. I am so jealous of you bakers located in California or Florida where Meyer lemons (Who Lemons? We have Sunkist or No kist, that’s the choice, take it or leave it.) are plentiful, and a variety of wonderful organically grown fruits appear at your local grocer. One of these days when I live there…. No scratch that. I will never live anywhere but here. I may as well buy stock in the local Food Lion. My hillbilly butt ain’t movin’ nowhere. (I miss you, you little red bananas and your accidental appearance that day at Food Lion. Perhaps you could accidentally send some Meyer Lemons this way, too?)
All in all, this pie was simple to put together, but my baking time was not the recipied 45 minutes. I had to leave mine in there for over an hour, and when I took it out, it was still a little shaky. It did set up just fine, and everyone who ate a piece really loved it.
Check back on Thursday for what I did with the leftovers…think Lemonade Macarons. Thursday. Here.