The New Bakers Dozen
Lemon tart???

The The Bakers Dozen: Lemon tart???
By Thebaker (Thebaker) on Friday, July 19, 2002 - 03:22 pm: Edit


Does anyone have a formula for a lemon tart.
I need one that i can make by the half sheet pan
With a sweet cookie dough crust ( I have the formula).

that is baked and I can put fruit on top.

By Thebaker (Thebaker) on Friday, July 19, 2002 - 03:22 pm: Edit


By Ladycake (Ladycake) on Friday, July 19, 2002 - 05:35 pm: Edit

Hello Thebaker

I just use lemon curd to fill, or sometimes I add a little sour cream to lemon curd. Kind of depends what kind of fruit you are going to top it with. Were you looking for a cakier (is that a word) consistency?

By Thebaker (Thebaker) on Friday, July 19, 2002 - 05:38 pm: Edit

The Exec chef does not want a curd or pastry cream tart,

He wants something baked

Berries ( blue rasp Straw etc)

By Chefspike (Chefspike) on Friday, July 19, 2002 - 05:55 pm: Edit

Baker, Try this...........

pre-bake your crust, at 350 f. for about 20 min's.
Use beans on paper. Cool to room temp.
whole eggs......24
sugar...........8 cups
butter, melted..3 cups
creme' fraiche (fresh)....1 cup
lemon juice.....4 cups
peel............from the lemons used = 24.
eggs, sugar.
add butter.
add juice, peel.
add creme fresh stuff.
blend!, don't whip.
Pour into cool, room temp shell.
Bake at 350 F. for 30-35 min's
WATCH IT! Baking time can differ, when it starts to set up, check it every min. Don't overbake it or it will break. Add fruit after, brush with a neutral glaze, or as soon as it starts to set, then add your fruit. You can save some peel, grated and dry it with sugar, or deco with peel how u want.
good luck.
It's nap time.

By Thebaker (Thebaker) on Friday, July 19, 2002 - 05:57 pm: Edit


sounds good

i am making these in half sheet pans.
do i fill all the way?

By Chefspike (Chefspike) on Friday, July 19, 2002 - 06:04 pm: Edit

How deep is the pan, or dough?
This might, I say might bake up, but chances are if it does, it will settle down.
I would expect that you may want to fill leaving 1/4" to 1/2" from the top.
Make one, play. You may need more yolks in it.
I have used this in a flan shell, no bigger than 14".
Hope that helps. Send me a piece.

By Thebaker (Thebaker) on Friday, July 19, 2002 - 06:21 pm: Edit

I am using a half sheet pan

By Tmarta (Tmarta) on Friday, July 19, 2002 - 07:50 pm: Edit

Ooooooh, Spike! I can't wait for the humidity here to drop so I can try this! I'm a lemon nut, and I can't wait!!!!!!! I may need rehab.

Add a Message

This is a private posting area. A valid username and password combination is required to post messages to this discussion.

See Forum in a Frame