When Life Gives You Lemons....

Make Lemonade - Not The Most Extraordinary French Lemon Tart. I went and bought my 10 inch tart pan (LOVE IT) and made my Sweet Tart Dough (LOVE IT) I can not make pie crust and had PREVIOUSLY resigned myself to using Refrigerated Pillsbury Pie Crust - NO MORE! I loved making this crust , IN THE FOOD PROCESSOR Woo Hoo! It was too crumbly to roll out, so I pressed it into the pan (like Dorie suggested) and it worked beautifully! I put the crust in the freezer overnight, buttered the piece of foil, pressed it into the crust and baked it and YES the foil stuck to the crust - but not to bad. More butter next time!
Then I made the filling - I rubbed the zest into the sugar (Neat Tip!) and I will continue to do that anytime I use zest, it really did release the oils of the zest into the sugar. I continued on making the custard and all was well, I loved the taste and I poured the custard though the sieve, into the blender (kinda messy) and began to whip the custard, adding butter as I went, then I got grossed out - way too much butter! The custard turned from a nice deep yellow to the color of butter and all I could think of was BUTTER! The custard was the color of butter, it tasted like butter, it was like eating a stick of butter. The lemon flavor was gone. No one loved it, no one really liked it to tell you the truth. So the upside was - I can make a tart with a great crust ... I just need to find something else to fill it up with.




Up next Brownie Buttons ... and yes, I got a new mini muffin pan!