PrintHelp with Dorie Greenspan's Tartest Lemon Tart.
MIne seemed to be more bitter than tart. It does call for the addition of 1 1/2 lemons in their entirety minus only the seeds. Has anyone else made this recipe?
Thanks,
Mary
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4 Comments:
Did you use organic lemons? If not, you might be tasting pesticide. I find it's impossible to get rid of that no matter how thoroughly you scrub the fruit.
Cathy at 1:46PM on 03/03/08
Did you include the pith?
ricestein at 1:49PM on 03/03/08
there's an article in the most recent cooks country about shaker lemon pie, which calls for using whole lemons sliced thin. in order to reduce the bitterness, they suggest boiling the gently squeezed, sliced lemons for five minutes in two cups of water and then discarding the liquid. they then add an additional six tablespoons of lemon juice to the slices and proceed from there.
you could also macerate your lemons for 24 hours before proceeding with the recipe, which they say reduces the bitterness significantly.
if you can find meyer lemons, i would use them and then use regular lemon juice for the additional juice.
cybercita at 2:33PM on 03/03/08
My guess is that it's the white (?pith?) between the peel and the pulp. If you have lemons that are thick skinned with a lot of it, that produces a lot of bitterness. I've done the Shker pies with the only lemons I could find, and after one disaster with bitterness, zested the lemons for the next pie, peeled the lemons like one would grapefruit if you were going to create skinless segments, and then sliced the skinless lemon per directions. Have you gone to Dorie's blog to ask her?
lemons at 2:41PM on 03/03/08