Tuesday, April 8, 2008
TWD - lemon cream pie
The TWD challenge this week was lemon cream tart. This was absolutely divine! It was like a lemon curd pie, but rather than the butter of the curd added when cooking the curd, it was emulsified into the curd, like making mayonnaise.
I made my tart in two stages, as I wanted to take it down to Napier for the girls’ weekend. On Thursday night I made the lemon cream and the pastry. Lemons are not in season in NZ at the moment, so it is hard to find nice juicy ones. I had to juice about 7 lemons to get the right amount of juice. Dorie’s instructions regarding temperature of the curd were quite specific. I know that some other TWD bakers couldn’t get their curd up to the right temperature, but I had no problem, using a metal bowl which seems to be the key. The amount of butter in the curd was a little bit terrifying, but my lemon cream came together into a beautiful sweet but tart creamy mass.
The pastry came together really well, and my taste of the raw mixture confirmed that it was yummy – made with icing sugar, so sweet like shortbread. I took my cold lemon cream, uncooked pastry and tart tin down to Napier and assembled the tart on Saturday night. The tart dough rolled out beautifully and baked up lovely and crisp. The tart assembled looked divine and got rave reviews from my Mum and sisters. We had it with thickened cream. Another Dorie success!!!