la.foodblogging

Lucky for us in southern California, citrus is pretty much in season year round. On a whirlwind tour of the westside farmers markets, I mostly went for vegetables, since I’m much better at cooking savory things (with vegetables) than baking sweet dessert things (with fruits), but still came away with lemons…that became a Ginger Graham Cracker Crusted Lemon Tart. The recipe is, thankfully, very very simple, and can modified to use limes or other citrus that can be found at the local farmers markets.

A cup and a half of finely ground graham crackers with a quarter cup of sugar and 5 tablespoons of melted butter, mixed and pat pat pat into a springform pan, or a tart pan with a removable bottom. Bake in a 350 degree oven for 10 minutes.

Cut 8 tablespoons of cold butter into little pieces, add to about 2/3 cup of sugar and melt together in a bowl set over simmering water (basically, a double boiler). Add 8 egg yolks and stir gently until it’s the consistency of very thick cream. Remove from heat, add a half cup of fresh lemon juice, lemon zest from one of the lemons (more if you’re a lemonhead), then pour it all into the crust. Bake at 350 for 25-30 minutes, until it’s just set, still wiggly. I got greedy and overbaked it by 30 seconds, but it still tasted pretty okay.

By sarah (see more of her posts). You can find more of sarah's writing at her own website The Delicious Life