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Lemon Tart

I’ve been trying out new recipes for Easter Dinner Desserts and I’m just loving this Lemon Tart. It’s the perfect blend of sweet and sour and everyone in my family loves it!

Plus it’s a make ahead and refrigerate overnight kind of recipe, which is perfect so it’s one less thing I have to worry about the day of my dinner.

This is one recipe I’m definitely making this Easter!

LemonTart

 

Crust:

12 Graham Crackers
2 TBSP sugar
5 Tablespoons butter – melted

  1. Crumble the graham crackers and sugar in a food processor until you have fine crumbs.
  2. Add the butter and pulse until well combined.
  3. Press onto bottom and sides of an 8 or 9 in springform pan.
  4. Bake at 350 for 10 minutes
  5. Set aside to cool

Filling:

1 Cup Sugar
1 TBSP grated lemon zest
1/2 Cup lemon juice
3 whole eggs
3 egg yolks (yes, you need eggs plus extra yolks)
4 TBSP butter

  1. Combine the sugar, lemon zest, lemon juice and eggs in a sauce pan. Whisk until well combined.
  2. Cook over medium heat, stirring constantly (very important), until the mixture is nice and thick. About 6 minutes.
  3. Remove from heat and stir in butter until fully combined.
  4. Strain through a fine-mesh sieve into your graham cracker crust. Smooth. Place plastic wrap on top to prevent a skin forming and refrigerate overnight.

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Whipped Cream:

1 cup heavy whipping cream
1 TBSP sugar

  1. Beat whipping cream and sugar in a bowl with an electric mixer (you can do this by hand, but it will take forever) until the the whipped cream is nice and thick.
  2. Spoon dollops of whipped cream on your tart when serving.
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Food Friday – First CSA Box Results

My first CSA box was full of some great stuff. Take a look at all the tasty treats here!

What did I do with all of this? Well, for starters I had fun! I love trying new recipes and experimenting in the kitchen. Here’s what I came up with.

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Roasted Radishes

Thinly slice your radishes and spread them on a cookie sheet. Top with a bit of butter, salt, and pepper, and bake in the oven at 300 for about 30 minutes. Taking them out and stirring every 10 minutes.

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Don’t these look delicious? I’m not a big fan of radishes, but these had a great flavor and after being baked were still packed with flavor but were not spicy like raw radishes are.

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Strawberry Shortcakes

Because who can resist a strawberry dessert with strawberries so sweet they don’t need sugar!

I purchased the cake from the store.

The strawberries are easy, cut the tops off, slice, and put them on top of the cake.

I put my strawberry tops in a tupperware in the freezer for using in smoothies later.

For the whipped cream, it’s so easy! 1 cup of whipping cream, 1 Tablespoon sugar, beat with an electric mixer until it’s as thick as you want it. I like mine pretty thick. Place on top and enjoy!

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Pesto

I had what I think were carrot tops, so I made some pesto to top my steamed carrots and broccoli with.

I liked the pesto on my carrots but not on my broccoli. I also tried it on corn chips and that was not good at all. So stick with using this on carrots.

4 Cups carrot tops (cut off the stems and use mostly just the leafy parts)
1 Clove garlic
1/4 tsp salt
1 tsp oil
2 tsp lemon juice

Place all the ingredients in a blender and blend, scraping down sides as needed, until the pesto is finely chopped and well combined. Serve with roasted or steamed carrots.

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