I know we used to have a great relationship. And I know that they always say that distance makes the heart grow fonder. Well, you haven’t been around. It seems like every time I have needed you, you just haven’t been available. And someone else has.
I have enjoyed building a relationship with Key Lime, but all the while I thought of you. I wanted to see you, and I was looking forward to your presence in my life. But, over and over Key Lime has been there for me. Sure, a little darker, a little smaller, but really adorable when you think about it.
Well, finally you show up. There you were, not really calling out for attention, but just sitting in a way that would catch my eye. I was elated to see you at first. I took you home and kept you out of the heat until it was time.
Our interaction was okay, but nothing really special. You smelled sort of peppery and dull. Sure, you were zesty, and I liked that. But, I have to confess you just didn’t come through for me in the end.
I thought I missed you, but now I know better. You’ve been out of my life for a reason. Now, I will stop thinking of you, wising for you. I will move on and enjoy my time with Key Lime all the more.
Thanks for the memories. But, it is time to go our separate ways.
The Most Extraordinary French Lemon Cream Tart
- 1 cup of sugar
- Grated zest of 3 lemons (about 3 tablespoons)
- 4 large eggs
- 3/4 cup of fresh lemon juice
- 300 grams of unsalted butter, cut into tablespoon-size pieces, at room temperature
- 1 recipe of Sweet Tart Dough, pressed into the tart pan
- Bring a few inches of water to a simmer in a saucepan.
- Put the sugar and zest in a large heatproof bowl that can be set over the pan of simmering water. Off the heat, rub the sugar and zest together between your fingers until the sugar is moist, grainy and very aromatic. Whisk in the eggs, followed by the lemon juice.
- Set the bowl over the pan and start stirring with the whisk as soon as the mixture feels tepid to the touch. Cook the lemon cream until it reaches 180F as you whisk continuously – you’ll see that the cream will start out light and foamy, then the bubbles will get bigger, and then, as it gets closer to 180F, it will start to thicken and the whisk will leave tracks. Heads up at this point – the tracks mean the cream is almost ready. Don’t stop whisking or checking the temperature, and have patience – depending on how much heat you’re giving the cream, getting to temp can take as long as 10 minutes.
- As soon as it reaches 180F, remove the cream from the heat and strain it into the container of the blender; discard the zest. Let the cream stand, stirring occasionally, until it cools to 140F, about 10 minutes. (Or until cool to the touch.)
- Turn the blender to high and add the butter about 5 pieces at a time. Scrape down the sides of the container as needed as you incorporate the butter. Once the butter is in, keep blending for another 3 minutes.
- Pour the cream into a container, press a piece of plastic wrap against the surface to create an airtight seal and refrigerate for at least 4 hours or overnight. (The cream will keep in the fridge for 4 days or, tightly sealed, in the freezer for up to 2 months; thaw it overnight in the refrigerator.)
- When you are ready to assemble the tart, just whisk the cream to loosen it (loosen it, ha! it was like soup!) and spoon it into the tart shell. Serve the tart, or refrigerate until needed.
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The Most Extraordinary French Lemon Cream Tart is being served up for Tuesdays With Dorie. This weeks TWD recipe was chosen by Mary of Starting From Scratch. Enjoy more French Lemon Cream Tarts by visiting the blogroll at the Tuesdays With Dorie website.