Lima Limón Lime Lemon?

Yellow lemons are the common, sour citrus fruit that most people think of when you say the word pucker or sour. A cold glass of lemonade with beads of condensation might signify refreshment in the summer.  But this isn’t true if “most people” are from South America.

Here in Bogota, Colombia, the yellow lemons are gourmet and the small, green limes are every day fare.

This weekend, one of my friends gave me 3 fresh, yellow lemons. It didn’t take me too long to decide what to use them for. Lemonade was a consideration, but it didn’t seem special enough to “waste” the treat on. Lemon meringue pie would have been difficult to save, transport and share. So, I decided to make a lemon tart / lemon squares instead.

Joel really liked them. When I told him that the recipe called for six eggs, he said that must be the reason: it was “real food”.

crust
250 gm flour
1/2 teaspoon salt
2 Tablespoons powdered sugar
125 gm unsalted butter, cold
2 egg yolks
2 Tablespoons cold water

lemon filling
6 large eggs
350 gm powdered sugar
grated peel and juice of 4 juicy lemons
125 gm unsalted butter, melted

more powdered sugar, for garnish

Prepare the crust as you would for a pie. It probably won’t make enough for a regular pie tin, though. I used a shallow tart pan. Bake the crust for 5 – 10 to minutes in an oven preheated to 375*F .

Meanwhile, blend together all of the ingredients for the lemon filling.  Remove the crust from the oven and pour in the filling…or, on second thought, you might want to leave the crust in the oven, but pull out the shelf so that you can pour the filling in without having to move it around alot…it is easy to spill.

Lower the oven temperature to 300*F. Allow the lemon tart to bake for …the recipe says an hour, but that it depends on your oven. This is true. My lemon tart was done in closer to 45 minutes.

When the top is beginning to appear golden and the center is firm, remove the dessert from the oven. Sift the remaining powdered sugar over the top.  You should wait until the lemon tart is cool to serve it, so that it comes out in clean squares when you cut it. However, if your husband / family prefers warm desserts over the cleanliness of the presentation, it is safe to eat warm-ish.

Recipe from Frutas by Brian Glover

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Categories: Dessert, Desserts, Food and drink, Fruit | Tags: , | Leave a comment

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