Tuesdays With Dorie – French Lemon Cream Tart
Another Tuesday is here, and you know what that means! And I am bending the rules once again because I do not own a stand mixer. Why is a stand mixer so important? Normally, a hand mixer can get the job done just as well, but not for today’s original recipe. Madam Chow picked Pecan Honey Sticky Buns. I was excited because I haven’t made buns in a longgggggggggg time. So as I was scanning the recipe, I needed to make Dorie’s brioche. I looked up the brioche recipe, and when I read that it wears out your hand mixer and should be made with a stand mixer or by hand, my excitement dropped. My family recently bought a hand mixer because our other one broke after 30 years (it was my parents), so I wasn’t going to risk breaking a new one. I decided to see what recipes have been made before. Considering I had three lemons to use, I chose The Most Extraordinary French Lemon Cream Tart. Or rather, it was a pie because I don’t own a tart pan.
Now, the recipe flopped because of the baker, not because of the recipe. I read other people’s comments, and the hardest part was getting the cream up to 180F. I had that same problem. Next time I need to use a deeper pan for the double broiler because the boiling water almost spilled out after awhile. Also, it takes a lot of arm strength because you must constantly whisk for 10-20 minutes (depending on how long it takes to reach 180F). Although my cream did thicken in the fridge, it wasn’t enough to hold on its own in the pie crust. Also, there was too much butter for my family to stomach. Next time, I’ll cut the amount in half and taste as I go along.
The Most Extraordinary French Lemon Cream Tart
I’m not going to post the recipe because I wasn’t satisfied with my results (and I stress my results, not the recipe itself). The recipe can be found in Baking: From My Home To Yours, 2006 p.331.
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Bummer about your lemon cream. This recipe was one of my favorites so I hope you do get to try it again with more pleasing results. Great job nonetheless.
Clara @ I♥food4thought
You make me laugh, you rule bender. I made marshmallows because of your TWD marshmallow post, but I'm staying away from the tart(pie). Sounds good, looks good, but my pants are too tight!
That is the yummiest lemon cream. I could use it for dip. ;)
sorry your lemon tart didn't come out exactly. i also had a problem. i noticed that dorie posted a comment about the temp on her blog recently though!
This one looks so good in her book but it does sound like a PITA to make. I could easily take a spoon to that.
That's too bad, I really loved that tart when I made it. Onto next week's brownies then! :)
I’d love to read the recipe for the lemon creme tart
but I don’t have it. could someone post it? pplleeease? Thanks Jody
This is the first link I found via Google: http://andthenidothedishes.blogspot.com/2008/04/tuesdays-with-dorie-most-extraordinary.html