Well, it’s been awhile. A year has passed. Well, not really a year, but we did move from 2010 to 2011, and I guess I really burnt myself out there on the 31st. It was a lot of blogging on a really old, really slow laptop.
So I’m back – giving you another recipe… Groan. I know, I swear I’ll be posting more original content soon. I’ve got a lot of Chew and Reviews up my sleeve, and word on the street is that I made some chili cheese guacamole nachos that might make a great post. And, surprisingly, even with the chili, nachos and cake that have been floating around here, I’ve managed to lose a few pounds, so we have more of those posts to look forward to. Also, Dining Away from the Desk is going to return full force. Oh, the cheerful naiveté of blogging resolutions!
Anyway, here is a recipe for a Double Lemon Tart from Gingerbread Bagels. Spoiler alert – the secret crust ingredient is lemon creme sandwich cookies. Brilliant!
Double Lemon Tart
1 box lemon cream sandwiches cookies (a total of 21 cookies. If you can’t find lemon cookies, use another type of sandwich cookies)
2 Tablespoons sugar
4 Tablespoons unsalted butter, melted
2 large eggs, at room temperature
1 (14 ounce) can sweetened condensed milk
1/2 cup freshly squeezed lemon juice
To make the crust:
In a food processor, grind the cookies into fine crumbs. Put the cookie crumbs in a large bowl and add the sugar. Mix everything together.
Add the melted butter and combine. Make sure all of the cookie crumbs are coated in butter.
Put the cookie crumb mixture in the bottom of a 9 inch tart pan. Press the crumbs into the sides of the pan and then into the bottom of the tart pan.
Bake the crust for 15 minutes at 350 degrees. You may want to place a baking sheet under the tart pan just in case any butter seeps out. (put the baking sheet on the rack before)
Once the crust is done baking, cool it on a cooling rack before pouring the lemon filling.
To make the lemon filling:
In a large bowl, mix together the eggs and the sweetened condensed milk.
Then whisk the lemon juice. Pour the lemon filling into the cooled tart crust.
Bake for 20 minutes at 350 degrees.
Cool the lemon tart on a cooling rack until it’s at room temperature. Then chill the tart in the refrigerator before topping with whipped cream. And enjoy!
1 cup heavy whipping cream
1 1/2 teaspoons vanilla extract
3 Tablespoons sugar
Pour 1 cup of heavy whipping cream into a large bowl with the whisk attachment (a handheld mixer works fine). Mix on high speed.
Slowly in the 3 Tablespoons sugar and 1 1/2 teaspoons vanilla extract. Whip until the whipped cream firms up.