Monday, June 13, 2011

Pierre Herme's Lemon Cream Tart

my mom: Wow! This is so good! What's in it??
me: uhh, lemon juice, lemon zest, eggs, sugar...yeah that's about it.
my mom: (mouth full) mmmmm...
me: ...oh yea, and some butter.

By some, I mean like 21 Tbsp for the whole recipe. Hehe. But I only made half, so that's only 10.5 Tbsp, so it's healthier right?

This is Pierre Herme's recipe. For those of you who don't know him, he is one naughty boy. First he rubs 1 cup of sugar with the grated zest of three lemons until the sugar is lemon infused. Then he whisks the sugar and lemon with 4 eggs and 3/4 cup lemon juice, and cooks it over a double boiler to 180 degrees and strains it through a fine mesh strainer to make it silky smooth. Then after it cools to 140, he blends it in a blender and chucks 21 gobs of butter at it until it turns into a pale, light, decadent cream. It's blended for 3 minutes after all the butter is added to make it super light and creamy. After the cream is refrigerated in the pre-baked tart shell, it firms up ever so slightly and just melts on your tongue when you take a bite. Sinful? Nah. Naughty? Maybe. Heavenly? Oh yes!