I admit, it is 100% coincidental that I made a pie (ok, a tart) in time for Pi Day, 3.14. But here we are.
It’s not the prettiest, and for quite a while there I was convinced it was a disaster (as in, from the time I poured the filling into the shell, until I cut into the tart 9 hours later), but hot damn it tasted good. Super-tart, as promised, but with a lovely nutty shortbread crust and (my own addition) a thin layer of raspberry jam between crust & lemon.
I followed the recipe quite closely, with three key changes:
- Since it calls for a 9″ tart pan and mine is 10″, I used a 9″ springform pan instead. This turned out to be a blessing in disguise, since the filling would’ve completely overwhelmed the shell in a tart pan. The high sides of the springform saved it.
- As I said above, I spread about 1/4 cup of raspberry jam, which I’d strained to be seed-free, on the par-baked shell before pouring in the lemon filling.
- When I cut into my lemons (go organic for this, please, since you’ll be using the peel) the pith was quite thick; I feared it would make the filling bitter. So instead of tossing the whole thing into the blender I pulled out my handy vegetable peeler and took off the zest. I left out the ends entirely, since there’s very little actual lemon there. Then I used a paring knife to remove the pith. Only the zest and the naked lemon insides made it into the blender.