When Life Gives You Lemons...

...make lemon tart cookies? I have to admit that I can't make a lemon tart to save my life. I've tried and tried. I've tried all sorts of recipes. These recipes are from tried & true sources...yet, I cannot get them to turn out! I make a Coconut tart every Easter, so it's not that I can't make a tart. It's that I can't make a Lemon tart. I've been wanting to add some sort of lemon dessert to my annual Easter menu for a few years now, but I'm ready to throw my arms in the air & wave them around like a crazy lady...accept my fate- no homemade lemon tarts for me (well, made by me at least). I was inspired to give it another go after seeing a beautiful lemon tart on one of my favorite food blogs...Smitten Kitchen. It looked beautiful and had my face puckering just thinking about it. She used a recipe from Dorie Greenspan (again, tried & true!!!) so I jumped in with gusto. Same old story...it bubbled over, hid my crust and looked greasy- ugh. But, I do hate to waste anything, so since it still tasted good, I used a coookie cutter to cut out little heart-shaped cookies (no one was the wiser). I'll write out the recipe that I used...you can try it, because after all, it's probably just me and my sour (ha ha ha) Lemon Tart luck.

Lemon Tart

adapted from Dorie Greenspan & Smitten Kitchen

9" partially baked tart shell (in tart pan w/ removable bottom)

lemon- 1 wash, slice thin, discard seeds

sugar- 1 1/2 c.

large egg-1

large egg yolk-1

cornstarch- 1 1/2 Tbs.

butter- 1 stick, melted & cooled

Preheat oven to 325. Put partially baked tart shell on a parchment lined baking sheet.

Put lemons & sugar in food processor and process until well mixed, 1-2 minutes. Transfer to bowl.

Stir in egg & yolk. Add cornstarch. Add butter. Stir until well combined. Pour into tart shell, leaving 1/4" space between filling & top of crust.

Bake for 20 minutes. Raise heat to 350 and cook another 15-20 minutes. Filling will be set (jiggly but not running). Let cool in tart in pan for about 20 minutes. Serve at room temperature. Refrigerate any leftover and use within a couple of days.

I'm not really sure where I went wrong, and I just wasn't in the mood to try again tonight. I ended up letting it cool, then cutting out cookie shapes & dusting with confectioner's sugar. They actually tasted very good...sweet crust w/ a tart, lemony filling (happy bites, I'd like to call them). So, another day, another recipe. If anybody has a favorite lemon tart recipe...I'd love to give it a go. I will find one that works for me if it takes me years.