Lemon and chocolate are a recurring theme in these Baking Bible recipes, that’s clear. I am glad that my kids both love chocolate, and one of them is particularly fond of lemon desserts, and tartness in generally. I realized just how much she likes tart foods when I brought her the baked extra filling from this tart and found her in the middle of finishing a bag of salt and vinegar potato chips. The lime-flavored tortilla chips were downstairs awaiting their turn on the savory snack list.
If you’re going to eat a lot of lemon-flavored desserts, this one should be on your list! I whipped through making the crust. Well, maybe that’s a bit of an exaggeration since I had to refrigerate the dough a few times, but everything came together with minimal stress and effort. Almost before I realized it, I was pulling the baked crust from the oven.
At that point I realized that I’d forgotten to put the pan on a baking sheet! Luckily no harm was done, and I remedied my oversight before adding the filling.
Sugar, eggs and lemon juice combined in the process of making the filling. Then it was time for the handheld mixer portion of the production, something that has caused me trouble before. Half a cup of heavy cream wasn’t that much, but it was more than I’d tried to beat with my new mixer and bowl combination to date….
I think I figured it out! It’s not a perfect solution, but it worked pretty well. I folded the top of the flexible silicone bowl over the cream as I whipped it. A little cream spattered, but it wasn’t the torrent I’ve dealt with before.
After the cream was folded into the egg mixture and refrigerated, I placed the crust in the oven and poured in the filling.
And here is the final product.