Cookaholics Bulletin Board

Cookaholics Bulletin Board

Shop, cook, eat, drink, post, repeat.
 
It is currently Sun Dec 17, 2017 9:26 pm

All times are UTC - 7 hours [ DST ]




Post new topic Reply to topic  [ 5 posts ] 
Author Message
 Post subject: Pierre Herme Most Extraordinary French Lemon Cream Tart
PostPosted: Thu Jul 03, 2014 3:12 pm 
Offline
User avatar

Joined: Tue Jan 06, 2009 3:54 pm
Posts: 1158
Location: New York
Adapted by Dorie Greenspan in "Baking From My Home To Yours", OMG this is definitely most extraordinary. It's pretty decadent with 21 tbsp of butter but so easy to prepare and only requires use of the oven to bake the crust. This tart is perfect for an easy and crowd-pleasing summer dessert.

http://www.seriouseats.com/recipes/2008/04/lemon-lemon-lemon-cream-recipe.html

Nance


Top
 Profile  
Reply with quote  
 Post subject: Re: Pierre Herme Most Extraordinary French Lemon Cream Tart
PostPosted: Thu Jul 03, 2014 5:25 pm 
Offline

Joined: Sun Dec 21, 2008 10:34 am
Posts: 418
Location: Northeast Louisiana
I love that one!

_________________
-Becca


Top
 Profile  
Reply with quote  
 Post subject: Re: Pierre Herme Most Extraordinary French Lemon Cream Tart
PostPosted: Sat Jul 12, 2014 2:01 pm 
Offline
User avatar

Joined: Mon Dec 22, 2008 11:01 am
Posts: 1287
Location: Denver
Thanks for posting....can't wait till I have a kitchen again (mid Sept) to try it.

_________________
Ilene


Top
 Profile  
Reply with quote  
 Post subject: Re: Pierre Herme Most Extraordinary French Lemon Cream Tart
PostPosted: Sun Sep 03, 2017 2:57 am 
Offline
User avatar

Joined: Tue Jan 06, 2009 3:54 pm
Posts: 1158
Location: New York
*Bump*

I made this for the 4th time yesterday and it's still pretty extraordinary. My only change was, per an old comment from Darcie, I reduced the amount of unsalted butter to 16 Tbsp (2 sticks). 5 less Tbsp didn't seem to affect the texture or flavor - still pretty damn luscious and creamy.

Question: the Notes suggest that the cream can be frozen ahead but I'm hesitant to try. Wouldn't freezing change the texture (added water after its defrosted)?

Thanks -

This is for you Wino ;) - Editing to add that this was the 4th time I made this over a period of 2 years.


Last edited by auntcy1 on Mon Sep 04, 2017 6:12 pm, edited 1 time in total.

Top
 Profile  
Reply with quote  
 Post subject: Re: Pierre Herme Most Extraordinary French Lemon Cream Tart
PostPosted: Sun Sep 03, 2017 5:09 pm 
Offline
User avatar

Joined: Sat Dec 20, 2008 5:35 am
Posts: 2161
Location: Regina, Saskatchewan, Canada
Why would you make this 4x in one day....?!??! ;) :lol:

I'll try this next week!! :D


Top
 Profile  
Reply with quote  
Display posts from previous:  Sort by  
Post new topic Reply to topic  [ 5 posts ] 

All times are UTC - 7 hours [ DST ]


Who is online

Users browsing this forum: No registered users and 3 guests


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Jump to:  
cron
Powered by phpBB © 2000, 2002, 2005, 2007 phpBB Group
Template made by DEVPPL/ThatBigForum