I agree on the buttery taste. But, alas I have not met a lemon tart that I do not like, including this one! I would not rank it as the best I have ever had, but we all cleaned our plates. We served this for Laura's birthday dinner tonight, and everyone said they liked it and would want it again. In fact, most preferred the less tart taste.
I got my arm workout waiting for it to reach 180 degrees - which it never did by the way. (And it still turned out fine.) The recipe says it could take up to 10 minutes - - I quit whipping after 20 minutes. I blame it on my new William Sonoma instant read thermometer...And the straining into the blender was a little more than awkward. I opted to strain it into a bowl and then transfer it to the blender. I needed another set of hands for sure. (Thomas was off jumping in a bounce house, neglecting his culinary duties...)
I liked it better before I added all the butter, but I did like the light texture the butter created. Maybe next time I'll cut the butter in half...
Bring on the bikinis in Mexico!!
Oh my gosh - I love the way you added raspberries! They are my favorite! Half the butter - is a great idea (I am kinda slow - I wish I had thought of that) I wish you had of included so pictures of your sous chef in the bounce house. Loved, loved, LOVED the Easter photos! I want to try a tart with the pastry cream filling and topped with Strawberries - 'cause it is about that time of year. Love To Yo All!
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