Thursday, January 7, 2010

Lemon Tart with Blackberries

I have made these lemon tarts so much lately, I might as well post about them.

Lemon tarts are one of the easiest things you can make. They're also extremely versatile as they can be topped with just about anything. I used frozen tart shells like always, as I am quite scared of making my own pie crust. Some day, perhaps.

In all my attempts I have used this recipe to make the lemon curd, it's quite straight forward.

Now if you're like me and don't want to buy buttermilk just to make this tart, you can use milk mixed with a bit of lemon juice as a substitute. My Google searches tell me to use one tablespoon lemon juice per cup of milk, so just eyeball it.

Let it stand while you mix the sugar, flour, and eggs. Another change I made was in the amount of lemon juice used. I prefer my lemon tarts more on the tangy side than on the sweet side, so I was quite generous with that. Play around with the amount of lemon juice/zest and see what tickles your fancy.


I made two of these tarts, and plan on topping the other with mango once I figure out how to slice it nicely.