Lemon Tart. Recipe

Lemon Tart, also known as tarte au citron in French, is a delightful and tangy dessert that has been enjoyed by many for centuries. It is believed to have originated in Medieval Europe, where lemons were considered a luxurious and rare ingredient. Over time, the recipe spread across different countries and cultures, each adding their own unique twist to create variations of the classic Lemon Tart.

Fun fact: Did you know that the first recorded recipe for a Lemon Tart can be traced back to the early 16th century? It was discovered in a cookbook called "A Proper Newe Booke of Cokerye" published in 1545. This shows that Lemon Tart has a long and rich history.

Now, let's dive into the recipe for this delectable and refreshing dessert:

Ingredients:
- 6 lemons (for zest and juice)
- 1/4 pound of pounded almonds
- 1/4 pound of preserved lemon and orange peel
- 1/2 pound of powdered white sugar
- 6 eggs
- Fine pastry for lining the baking dish

Instructions:

1. Preheat your oven to 350°F (180°C).

2. Begin by grating the peel of six lemons. Ensure that you only grate the yellow part of the lemon skin, as the white pith can be bitter. Set aside the grated zest.

3. Squeeze the juice from one of the lemons and set it aside.

4. In a bowl, combine the pounded almonds, preserved lemon and orange peel (finely chopped), powdered white sugar, and the beaten eggs. Mix well until all the ingredients are thoroughly combined.

5. Gradually add the grated lemon zest and the freshly squeezed lemon juice to the mixture. Stir until everything is evenly distributed.

6. Prepare the fine pastry by rolling it out on a floured surface. Line a baking dish with the pastry, ensuring that it covers the bottom and sides of the dish.

7. Pour the lemon mixture into the prepared pastry-lined dish. Smooth out the top with a spatula.

8. Place the dish in the preheated oven and bake for approximately 40-45 minutes, or until the tart is set and golden brown on top.

9. Once baked, remove the tart from the oven and let it cool completely before serving. Garnish with a dusting of powdered sugar or decorative slices of lemon, if desired.

Lemon Tart is best enjoyed chilled, so refrigerate it for a few hours before serving to allow the flavors to meld together.

Variations and Serving Suggestions:
- For an extra burst of flavor, you can add a tablespoon of lemon liqueur or limoncello to the lemon mixture before baking.
- Lemon Tart pairs well with whipped cream or a dollop of tangy Greek yogurt.
- For a twist on presentation, you can also make mini lemon tarts using tartlet molds or small individual tart pans.
- If preserved lemon and orange peel are not available, you can substitute with candied lemon and orange peel.

Similar Recipe Dishes:
If you enjoy the refreshing taste of Lemon Tart, you might also like the following dishes:
1. Key Lime Pie: A dessert similar to Lemon Tart but made with the tart and juicy key limes instead of lemons. It has a creamy filling and a buttery graham cracker crust.
2. Lemon Bars: These delightful squares feature a buttery shortbread crust topped with a tangy lemon custard and a dusting of powdered sugar.
3. Lemon Meringue Pie: A classic pie consisting of a flaky crust, tangy lemon filling, and a fluffy meringue topping. This pie is a perfect balance of sweet and tart flavors.
4. Lemon Curd: Although not a tart, lemon curd is a versatile lemon-based dessert spread that can be used as a filling for tarts, pies, cakes, or even as a spread on scones or toast.

Whether you choose to enjoy a slice of Lemon Tart on its own or explore other similar desserts, the vibrant and zesty taste of lemons is sure to brighten up your day and leave you wanting more.

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