TWD: TMEFLCT

Dear Lemon,

I know we used to have a great relationship. And I know that they always say that distance makes the heart grow fonder. Well, you haven’t been around. It seems like every time I have needed you, you just haven’t been available. And someone else has.

I have enjoyed building a relationship with Key Lime, but all the while I thought of you. I wanted to see you, and I was looking forward to your presence in my life. But, over and over Key Lime has been there for me. Sure, a little darker, a little smaller, but really adorable when you think about it.

Well, finally you show up. There you were, not really calling out for attention, but just sitting in a way that would catch my eye. I was elated to see you at first. I took you home and kept you out of the heat until it was time.

Our interaction was okay, but nothing really special. You smelled sort of peppery and dull. Sure, you were zesty, and I liked that. But, I have to confess you just didn’t come through for me in the end.

I thought I missed you, but now I know better. You’ve been out of my life for a reason. Now, I will stop thinking of you, wising for you. I will move on and enjoy my time with Key Lime all the more.

Thanks for the memories. But, it is time to go our separate ways.

Lemon Cream
From Baking: From My Home to Yours
by Dorie Greenspan
Makes about 3 1/2 cups (I made a half batch)

1 cup of sugar
Grated zest of 3 lemons (about 3 tablespoons)
4 large eggs
3/4 cup of fresh lemon juice (from 4-5 lemons)
300 grams of unsalted butter, cut into tablespoon-size pieces, at room temperature

1. Bring a few inches of water to a simmer in a saucepan.

2. Put the sugar and zest in a large heatproof bowl that can be set over the pan of simmering water. Off the heat, rub the sugar and zest together between your fingers until the sugar is moist, grainy and very aromatic. Whisk in the eggs, followed by the lemon juice.

3. Set the bowl over the pan and start stirring with the whisk as soon as the mixture feels tepid to the touch. Cook the lemon cream until it reaches 180F (no thermometer here) as you whisk continuously – you’ll see that the cream will start out light and foamy, then the bubbles will get bigger, and then, as it gets closer to 180F, it will start to thicken and the whisk will leave tracks. (after this happened I whisked for several more minutes.) Heads up at this point – the tracks mean the cream is almost ready. Don’t stop whisking or checking the temperature, and have patience – depending on how much heat you’re giving the cream, getting to temp can take as long as 10 minutes.

4. As soon as it reaches 180F, remove the cream from the heat and strain it into the container of the blender; discard the zest. Let the cream stand, stirring occasionally, until it cools to 140F, about 10 minutes. (I left it until the blender was cool to the touch.)

5. Turn the blender to high and add the butter about 5 pieces at a time. Scrape down the sides of the container as needed as you incorporate the butter. Once the butter is in, keep blending for another 3 minutes. (Did this.)

6. Pour the cream into a container, press a piece of plastic wrap against the surface to create an airtight seal and refrigerate for at least 4 hours or overnight. (The cream will keep in the fridge for 4 days or, tightly sealed, in the freezer for up to 2 months; thaw it overnight in the refrigerator.) (Mine sat overnight and was still a pourable sauce.)

Sweet Tart Dough
From Baking: From My Home to Yours
by Dorie Greenspan
Makes 1 9-inch tart

1 1/2 cups of flour
1/2 cup of powdered sugar
1/4 teaspoon of salt
9 tablespoons of very cold unsalted butter, cut into small pieces
1 large egg yolk, gently stirred

1. Sift together the flour, powdered sugar and salt three times to combine. Scatter the pieces of butter over the dry ingredients and cut the butter in with a pastry cutter until you have pea sized crumbs. Add the yolk a little at a time, stirring after each addition. Continue to stir until the dough forms “clumps and curds”. Turn the dough (powder & crumbs) out onto a work surface and, very lightly and sparingly, knead the dough just to incorporate any dry ingredients that may have escaped mixing.

2. Butter a 9-inch fluted tart pan (I used 6 small tart pans) with a removable bottom. Press the dough evenly & gently (I may have used too much and pressed too hard?) over the bottom and up the sides of the pan, using all but one little piece of dough, which you should save in the refrigerator to patch any cracks after the crust is baked. Freeze the crust for at least 30 minutes, preferably longer (I froze them for a few hours), before baking.

3. Center a rack in the oven and preheat the oven to 375F.

4. Butter the shiny side of a piece of aluminum foil and fit the foil, buttered side down, tightly against the crust. (Since you froze the crust, you can bake it without weights.) Put the tart pan on a baking sheet and bake the crust for 20-25 minutes. Carefully remove the foil. If the crust has puffed, press it down gently with the back of a spoon (They had puffed slightly, so I pressed gently).

5. Bake for another 8 minutes or so (mine took about 3 or 4 to lightly brown and I do not like them dark), or until it is firm and golden brown. Transfer the tart pan to a rack and cool the crust to room temperature before filling.

The Most Extraordinary French Lemon Cream Tart
From Baking: My Home to Yours
by Dorie Greenspan
Makes on 9” tart or six tartlets

1 recipe of Lemon Cream
1 recipe of Sweet Tart Dough, pressed into the tart pan(s)

1. When you are ready to assemble the tart, just whisk the cream to loosen it (loosen it, ha! it was like soup!) and spoon it into the tart shell. Serve the tart, or refrigerate until needed.

I don’t know if it was the lemon or the butter, but I was not fond of the cream. It was liquidy and way too buttery tasting. I loved the crust though! All together, it tasted okay but I would have preferred a tart lime curd over the lemon cream. Now I know!

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The Most Extraordinary French Lemon Cream Tart is being served up for Tuesdays With Dorie. This weeks TWD recipe was chosen by Mary of Starting From Scratch. Enjoy more French Lemon Cream Tarts by visiting the blogroll at the Tuesdays With Dorie website.