lemon cream pie...

Last week, I had lemon cream pie at Tartine. It tasted really good and made me want to make one just like that. I'd got Tartine cookbook for a while, but I wasn't interested in any recipes in the book.--I didn't know why.

I usually don't like lemon pie because it's always too tart for my taste. However, this one is different. It's very soft, creamy and less tart. The technique of adding the butter at the end, gives a smooth texture.

for the tart shell
- 9 oz. unsalted butter, room temperature
- 7 oz. sugar
- 1/4 ts. salt
- 2 eggs, room temperature
- 17.5 oz. all-purpose flour

for the filling
- 5 oz. lemon juice
- 3 whole eggs
- 1 yolk
- 6 oz. sugar
- pinch of salt
- 8 oz. unsalted butter, cool and cut into small cubes

for the tart shell
1. Mix butter, sugar and salt in a mixer with paddle on medium speed until smooth.
2. Add eggs, one at a time. Scrape down the sides of the bowl.
3. Add flour all at once, mix on low speed until incorporated.
4. Chill overnight

for the filling
1. Combine lemon juice, whole eggs, yolk, sugar and salt in double boiler.
2. Whisk until the mixture becomes very thick and reach 180 degree F.
3. Remove from the heat, let it cool to 140 degree F then add butter in addition.

Sound delicious? Make a contribution to a non-profit helping to transform the world of food through pie- Pie Ranch. Please specify "Pie Ranch/Green Oaks Fund” in the "Designation" field of the online donation form (Pie Ranch is fiscally sponsored by the Rudolph Steiner Foundation) at: Pie Ranch/Green Oaks Fund

Round-up @ SHF #40


Rachel said...

In season and perfect for the less than enthusiastic lemon lovers out there! Thanks for this great contribution to SHF!

Cakelaw said...

These are just the cutest little lemon tarts that I have seen for a while.

Thip said...

Thank you, guys.

Domestic Goddess said...

These little tarts look and sound scrumptious. I'm not a big fan of lemon desserts but these I have to make!

Thanks so much for joining in on SHF...!

Thip said...

Thank you, Jennifer. I have fun baking and joining with SHF.

Weeva said...

Those look awesome! Where did you find springform tartlet pans? Those things would make my life so much easier.

Thip said...

Thanks, Weeva.

You made a lot of nice truffles. :)

I got my tart rings at Sur La Table, but you can buy them online too--just search for ring tart.


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