Tuesday, May 12, 2009
What a fantastically, easy dessert: a lightly crisp crust, that crumbles easily but stays in shape while you cut slices, a sweet-tart lemon filling that is light, creamy and a snap to make. The crust is a pat-in-the-pan crust too - so no rolling, no patching, no fighting with the dough, and the filling takes 15 minutes to make, and sets up quickly.
I did make a few minor changes to the recipe - I added a little salt to both the crust and the filling, I increased the filling by 50%, so that it filled the tart completely, and I skipped the broiling part, opting for a smooth, glossy finish.
This is something I'll definitely make again and again.
Here is a link to the original recipe.