This lemon tart, a sublime combination of buttery crisp cookie-like crust, silky lemon filling and decadent freshly whipped cream is the perfect ending to Easter dinner. The nibbling of chocolate Easter eggs. The second helping at dinner. All is forgotten. All is forgiven when lemon tart is served. Lemon cleanses the palate and refreshes the soul. Later you may not remember the meal but you NEVER forget a truly amazing dessert.
The traditional French dough recipe is not difficult to make. You must use a stand-mixer. A hand-held mixer is not heavy enough to mix the dough. The buttery dough makes a delicate, crisp crust. Make the pie crust a day ahead of time and the filling the next day. The recipe makes enough for two pie crusts – use one now and freeze the other for a delicious tart in your future.
Pierre Hermes is the inspiration for this stunning, sublime lemon cream (think curd) filling. Hermes, a French pastry chef, is famous for his unusually flavoured macaroons. The addition of a little orange zest calms the sharpness of the lemons. The tart filling has all the ingredients of the traditional lemon curd but it is lighter and silky smooth. The secret is the method used when adding the butter. It is simple to make,
I am repeating this dessert recipe but when a recipe is good it bears repeating and remembering. It is preferable to serving store-bought pie unless you have access to a French patisserie. See and read the how-to in the kitchen of MRS.BUTTERFINGERS.