Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!

Thursday, October 20, 2016

Lemon Tart with Shortbread Cookie Crust

So I made this tart. This lemon tart. Now I’m not big on lemon. I’ll eat it but it’s not my first choice. But when I took a bite of this lemon-y goodness, I knew right away I’d be having a second piece. I won’t tell you that IT Guy had THREE pieces. In a row. Three in a row. I was surprised but not. Really guys...this is so good. Tart and sweet and all the things it should be.

Lemon Tart with Shortbread 
Cookie Crust
For the crust:
1 10-ounce package shortbread cookies (I used Lorna Doone)
1/2 cup (1 stick butter) ~ melted
2 tablespoons sugar
Preheat oven to 350 degrees. Lightly spray a tart pan or pie pan.
In a food processor, crush all the cookies to crumbs. Add the sugar and butter and pulse until combined.
Press cookie mixture into the prepared pan.
Bake for 10 - 12 minutes. Cool.

For the tart:
3 eggs
3/4 cup sugar
1 tablespoon lemon zest
1/2 cup lemon juice (about 3 - 4 lemons)
2 tablespoons heavy cream
1/2 cup (1 stick) butter ~ cut into small cubes
In a medium heat proof bowl, whisk together the eggs, lemon zest, lemon juice, sugar and heavy cream.
Place the bowl over a pot of simmering water and whisk constantly until thickened. (Double boiler) About 10 - 20 minutes. A good way to tell if it’s thick enough is to dip a metal or wooden spoon into the mixture. Then run your finger over the back of the spoon. If it leaves a clear path, then you’re good to go!
Remove the lemon mixture from the heat and press through a fine mesh sieve.
Add the butter, a few chunks at a time and whisk until combined and all butter has melted.
Poor into the cooled shortbread crust. Cover with plastic wrap and chill for several hours before slicing.
Serve with sweetened whipped cream.

Let's make a tart!

Crush the cookies. Add the 
2 tablespoons of sugar and 
the 1/2 cup of melted butter and combine.

Press cookie mixture into your 
prepared pan then bake for a 
few minutes.

In a heatproof bowl, (or the top of 
a double boiler) combine the eggs, 
3/4 cup sugar, heavy cream lemon 
juice and lemon zest.

Whisk to combine.

Whisk and stir lemon mixture over 
the simmering water for 10-20 
minutes or until thickened.

This is good way to tell if it's done. 
Run your finger over the back of a 
spoon that's been dipped into the 
cooked mixture. If your finger leaves 
a path like this, you're good to go!

Then strain the mixture through a sieve.

Whisk in the butter.

Pour lemon mixture into the baked 
tart shell. Chill for several hours.

Slice and serve with whipped cream!