LiveSTRONG with a Taste of Yellow is a yearly event created by Barbara of Winos and Foodies . She describes this event as her "way of supporting the Lance Armstrong Foundation by raising awareness of cancer issues world wide. It is a way for all food and wine bloggers to share their stories. The happy and the sad, the struggles and the triumphs." I don't think there is anyone among us who has not been touched by cancer in some way, whether it be a friend or afamily member, a co-worker or a neighbour. Raising awareness for cancer research as well as early detection to help save lives are something to shout out to the rooftops about today and always.
|Lemon Tart with Candied Lemons|
LiveSTRONG With A Taste Of Yellow is Barbara's way of supporting the Lance Armstrong Foundation by raising awareness of cancer issues world wide. Last year I sent over Lemony Goat Cheese Stuffed Chicken Rouladen so this year opted for something sweet. Look for the roundup on October 2nd.
My foodie obsession would be lemon rather than chocolate. No matter whether it is sweet or savoury I am always tempted to surrender to the enticing texture of a lemon custard filling or a creamy avgolemono. This tarts uncomplicated ingredients are as enticing as how uncomplicated it is to prepare. This tart is based on a recipe I found from Mission Hill Winery chefs in the Okanagan. I topped it with the most delicious and simple to prepare candied lemons for that special touch.
**Lemon Tart with Candied Lemons*
1 cup butter
¾ cup fine granulated sugar
2 eggs, beaten
1 vanilla bean or 1 tsp vanilla essence
2 cups flour
pinch of salt
1¾ cups fine granulated sugar
5 lemons (zest of 2, juice of all 5)
1 cup cream
To make Short Pastry: Beat together butter, salt and sugar until smooth with a hand mixer. Add eggs one at a time and continue to beat. Split vanilla bean and scrape seeds into butter & egg mixture. Slowly add flour until incorporated. Dough should look and feel smooth. Form in to a flattened ball shape and wrap in plastic and set aside.
To prepare Filling: Whisk together eggs, sugar and lemon zest. Stir in lemon juice, then cream. Strain through a fine sieve and set aside.
Press dough into tart tin to make a 1/8-inch thick crust. Cover the dough with greaseproof paper and fill with uncooked rice or beans then put into fridge for 20 minutes to chill. Remove from fridge and place in a 350° oven for 15 minutes. Remove from oven and discard the paper and rice. Put the shell back into oven and continue to bake until golden.
Turn oven down to 250°. Brush shell with a little beaten egg and bake for 3 minutes to set. Carefully pour in the lemon custard to completely fill shell and bake for 40 minutes. Edges will be set while the centre will look like jelly when the pan is moved. Place in fridge and chill well.
Candied Lemon Slices
1 cup granulated sugar
2 large lemons, cut into 1/8-inch thick slices
In a heavy saucepan, combine the sugar with 1 cup water.
Bring to a boil to dissolve the sugar. Add the lemon slices. Cover and cook over medium heat for 30 minutes or until the peel is slightly translucent. Remove from the heat and let the lemon slices cool in the syrup. Remove lemon slices and let dry for hours or bake at 200F just to dry up the syrup. Save syrup for cocktails or iced tea.
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