Sunday, April 6, 2008
Tuesdays with Dorie - The Most Extraordinary French Lemon Cream Tart
Day 1: The baked pie crust is in the fridge, ready to receive the lemon cream tomorrow. Am hoping it will taste nice and buttery but the edges got slightly caught and look too brown. The solution for next time - make sure the buttered foil covers all of the edges very closely.
Making the lemon cream was most enjoyable. The temp rose to 180 degrees F. in less than 10 minutes and it thickened nicely. Could the lenghty temperature rising time that some bakers experienced have anything to do with altitude? As I'm on the coast I wouldn't have that problem.
Day 2: Very easy to finish. As soon as I'd had my post work cup of coffee I whisked the lemon cream and poured it into the pie. The cream tastes really good; it's very lemony so it's for people who really like lemon (who doesn't?) but the richness of the blended butter comes through nicely.
The Pie dressed for work is pictured above (can't take it out of the pan yet as it has to ride on the Subway tomorrow. I'm not sure why one picture looks light and the other a real yellow, but it's the same pie. I hope my co-workers like it.