Comments on: whole lemon tart http://smittenkitchen.com/2009/02/whole-lemon-tart/ Wed, 23 May 2012 22:18:57 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Lori http://smittenkitchen.com/2009/02/whole-lemon-tart/#comment-1851682 Lori Thu, 10 May 2012 13:54:41 +0000 http://smittenkitchen.com/?p=1966#comment-1851682 This was my first time making a lemon tart- and unfortunately it did not turn out well. I loved the crust- and the tart looked great and baked OK but tasted really bitter. Not too sour- but bitter. We tried so hard to eat it but really- an aftertaste that was medicinal. When I tasted the filling before baking it tasted fine- and others have commented that theirs too was bitter after baking. It must be the type of lemon? I used just a regular grocery store lemon- weighed it - it was exactly 4.5 oz but I did not include the ends when I processed it. I definitely am going to try again- it looked so pretty and it was sad to throw it away. I will get meyer lemons next time. This was my first time making a lemon tart- and unfortunately it did not turn out well. I loved the crust- and the tart looked great and baked OK but tasted really bitter. Not too sour- but bitter. We tried so hard to eat it but really- an aftertaste that was medicinal.
When I tasted the filling before baking it tasted fine- and others have commented that theirs too was bitter after baking. It must be the type of lemon? I used just a regular grocery store lemon- weighed it – it was exactly 4.5 oz but I did not include the ends when I processed it.
I definitely am going to try again- it looked so pretty and it was sad to throw it away. I will get meyer lemons next time.

]]> By: Caetie http://smittenkitchen.com/2009/02/whole-lemon-tart/#comment-1795995 Caetie Sat, 21 Apr 2012 16:22:06 +0000 http://smittenkitchen.com/?p=1966#comment-1795995 I had a surprisingly difficult time with this tart and crust... my crust puffed too much, and as a result I had too much filling (about a cup extra), and it took longer to bake than 40 minutes. But happy accident, I suppose, since I baked the leftover filling in a casserole, and its a delicious crustless lemon pudding. I had a surprisingly difficult time with this tart and crust… my crust puffed too much, and as a result I had too much filling (about a cup extra), and it took longer to bake than 40 minutes.

But happy accident, I suppose, since I baked the leftover filling in a casserole, and its a delicious crustless lemon pudding.

]]> By: Alyssa http://smittenkitchen.com/2009/02/whole-lemon-tart/#comment-1764720 Alyssa Tue, 10 Apr 2012 02:53:40 +0000 http://smittenkitchen.com/?p=1966#comment-1764720 Made this for Easter dessert. It was so easy, I felt like I was cheating and it came out so well! The crust did not shrink at all and unlike most pie crust, it actually had flavor! This recipe is delicious and simple to prepare and I will definitely be making it again. Made this for Easter dessert. It was so easy, I felt like I was cheating and it came out so well! The crust did not shrink at all and unlike most pie crust, it actually had flavor! This recipe is delicious and simple to prepare and I will definitely be making it again.

]]> By: Anne-Marie http://smittenkitchen.com/2009/02/whole-lemon-tart/#comment-1761957 Anne-Marie Sun, 08 Apr 2012 22:06:34 +0000 http://smittenkitchen.com/?p=1966#comment-1761957 I made this today, using the bottom layer of your lemon bar recipe as a "shell", pressed into my tart pan (I found myself short on time yesterday). It was delicious, a big hit at Easter dinner. :) I made this today, using the bottom layer of your lemon bar recipe as a “shell”, pressed into my tart pan (I found myself short on time yesterday). It was delicious, a big hit at Easter dinner. :)

]]> By: msen http://smittenkitchen.com/2009/02/whole-lemon-tart/#comment-1754199 msen Thu, 05 Apr 2012 16:39:47 +0000 http://smittenkitchen.com/?p=1966#comment-1754199 Made this yesterday with a 12 inch pan. The tart shell recipe had enough to cover the bottom and sides, but no overhang to double the sides. Turned out fine, but one can only imagine how good twice the buttery crumby goodness would taste. I would estimate to make 1.25 - 1.5 crust recipe for your 12 in pan. The filling recipe went right up to the top of the crust in that 12 in pan. I didn't have the steadiest hand transferring to the oven so next time I would put a 1/4 cup of filling into a ramekin and bake it separately for my personal consumption. Used 1.75 Meyer lemons, cut the ends off of the second lemon to reduce pith. (Auto-Correct seems to think I should have reduced the "pity" but I think our friend A-C is dangerously overstepping her area of expertise.) Unfotunately did not weigh the lemons (not much help, huh?) but bitterness was not an issue. The filling is on the sweet side, but not achingly so. You have purged my kitchen of confectioner's sugar and I am one happy cook! Made this yesterday with a 12 inch pan. The tart shell recipe had enough to cover the bottom and sides, but no overhang to double the sides. Turned out fine, but one can only imagine how good twice the buttery crumby goodness would taste. I would estimate to make 1.25 – 1.5 crust recipe for your 12 in pan. The filling recipe went right up to the top of the crust in that 12 in pan. I didn’t have the steadiest hand transferring to the oven so next time I would put a 1/4 cup of filling into a ramekin and bake it separately for my personal consumption. Used 1.75 Meyer lemons, cut the ends off of the second lemon to reduce pith. (Auto-Correct seems to think I should have reduced the “pity” but I think our friend A-C is dangerously overstepping her area of expertise.) Unfotunately did not weigh the lemons (not much help, huh?) but bitterness was not an issue. The filling is on the sweet side, but not achingly so. You have purged my kitchen of confectioner’s sugar and I am one happy cook!

]]> By: Hannah http://smittenkitchen.com/2009/02/whole-lemon-tart/#comment-1753926 Hannah Thu, 05 Apr 2012 15:04:09 +0000 http://smittenkitchen.com/?p=1966#comment-1753926 If I only have a 12 inch tart shell, will I have to make substitutions to this recipe? I've made it before and it was amazing but unfortunately today I only have access to a bigger pan! Thank you in advance for your advice!! :) If I only have a 12 inch tart shell, will I have to make substitutions to this recipe? I’ve made it before and it was amazing but unfortunately today I only have access to a bigger pan! Thank you in advance for your advice!! :)

]]> By: Yvonne http://smittenkitchen.com/2009/02/whole-lemon-tart/#comment-1750877 Yvonne Wed, 04 Apr 2012 20:41:37 +0000 http://smittenkitchen.com/?p=1966#comment-1750877 I am planning to making this for Passover seder, using potato starch and using almond macaroons for the crust. I have used macaroons for previious passover desserts including cheese cake and a key lime pie. Your raspberry macaroons also look like a must try. Thanks for these great ideas! I am planning to making this for Passover seder, using potato starch and using almond macaroons for the crust. I have used macaroons for previious passover desserts including cheese cake and a key lime pie. Your raspberry macaroons also look like a must try. Thanks for these great ideas!

]]> By: deb http://smittenkitchen.com/2009/02/whole-lemon-tart/#comment-1739630 deb Sat, 31 Mar 2012 13:42:17 +0000 http://smittenkitchen.com/?p=1966#comment-1739630 Lisa -- No way! So, you made a whole lime coconut tart? I am completely intrigued. Did you use a single lime (they tend to be smaller, of course, than lemons)? How was the balance of flavors? Did you use a coconut crust? I've wanted to make one for a while, but haven't yet. Thanks -- and sorry for the badgering questions but clearly, you're onto something grand. :) Lisa — No way! So, you made a whole lime coconut tart? I am completely intrigued. Did you use a single lime (they tend to be smaller, of course, than lemons)? How was the balance of flavors? Did you use a coconut crust? I’ve wanted to make one for a while, but haven’t yet. Thanks — and sorry for the badgering questions but clearly, you’re onto something grand. :)

]]> By: anna lisa http://smittenkitchen.com/2009/02/whole-lemon-tart/#comment-1737874 anna lisa Fri, 30 Mar 2012 23:21:09 +0000 http://smittenkitchen.com/?p=1966#comment-1737874 Again and again, another stellar recette! Again and again, another stellar recette!

]]> By: Lisa http://smittenkitchen.com/2009/02/whole-lemon-tart/#comment-1737349 Lisa Fri, 30 Mar 2012 19:00:30 +0000 http://smittenkitchen.com/?p=1966#comment-1737349 This recipe is amazing! I just substituted limes and coconut oil and it came out perfectly and took a minute- Thanks!! This recipe is amazing! I just substituted limes and coconut oil and it came out perfectly and took a minute- Thanks!!

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