Some husbands bring their wives flowers. Mine brings me things like pancetta, blood sausage and cabbage. This week, since it was a special occasion (our anniversary) he brought me a massive amount of lemons.
And not just any lemons. Huge, beautiful fragrant lemons picked the day before in an orchard overlooking the sea in Ravello. Domenico did a big job there a few years ago, restoring a seaside villa. The client has just leased an apartment in Rome, and Domenico is helping him renovate this project too. Since the last job went so well, the same construction crew that did that job drives up each week from Ravello to work on this one.
This week, Domenico asked the contractor to load up the back seat of the truck with lemons before they headed north. And so I received this beautiful bounty on the day of our anniversary. Â
Much better than a dozen roses.
And if you think roses would perfume the house more strongly, you’re wrong. Freshly picked lemons, with their leaves still attached, are incredibly fragrant. The skin is still bursting with the essential oils that give the zest such intensity. Even the leaves have their own intoxicating scent.
With so many lemons, and since it was a special occasion, I decided to make a tart.
Lemon tarts are pretty easy, once you have great lemons. I used to make the one from Silver Palette all the time, and this one is vaguely based on that, with a few changes and additions of my own. The main thing that made this one different is that I used whole wheat flour, instead of white. I’m sure white would have been more delicate but…I didn’t have any on hand and it was too cold and rainy to run out to get any. I was a bit worried about the consistency, but it turned out just fine and I actually liked the rustic, almost nutty, feel and taste of the crust paired with the tartness of the filling.
The other thing I think is essential when you’ve got lemons this fine is to use a lot of the zest. But if there’s one thing I hate more than anything, is finding flecks of zest in an otherwise smooth and creamy custard. So I combine the sugar and the zest and put them in the food processor until the zest pretty much completely disappears. And this way the oils are sure to be evenly distributed, making the custard insanely perfumed.
The tart turned out so prettily and tasted so good that I even pulled out my grandmother’s collection of antique dessert plates to serve it on. After all, it was a special occasion. (24 years!)
lemon tart
crust
115 gr / 8 tablespoons butter, softened
1/4 cup sugar
1 tsp vanilla extract
1 cup whole wheat flour
1/4 tsp salt
1/4 cup water (or less)
Filling:
2/3 cup freshly squeezed lemon juice
2 tablespoons sour cream
zest from one untreated lemon
2 egg yolks
3 eggs
1 cup sugar
Put the butter in a food processor and whiz until the butter is softened a creamy, about a minute, pulsing. Add the sugar and process again until well mixed. Add the flour and salt and process until it is evenly distributed. With the blade going, add just enough water to make the dough come together in a ball.
Line a 9 inch tart pan with a removable bottom with parchment paper. Using your hands, gently press the dough into the pan, making it go up the sides as well . Prick it all over with a fork. Place the tart in the freezer for at least 30 minutes.
Preheat the oven to 180C/ 350F. Bake the crust until cooked and golden, about 20 to 25 minutes. Let cool to room temp, but leave the oven on.
Put the sugar and zest into a mini food processor or blender and blend until the zest is completely pulverized into the sugar. Put in a bowl and add the lemon juice, and mix. Add the sour cream, mix well. Then add first the eggs, then the yolks, making sure all is well combined.
Put the mixture into a pan and heat over medium heat, stirring with a whisk the entire time. Don’t let the mixture boil, or scramble. Stir until the mixture begins to thicken. This will happen very suddenly and very quickly, so be prepared to take it off the stove after about 4 or 5 minutes.
Strain the mixture through a sieve directly into the tart shell. Since both the crust and filling are already cooked, you really only need to bake it for about 6 minutes to set.
Let it cool, and serve at room temperature.
I remember picking lemons right from the tree in Massa Lubrense, and tasting these thin skinned coastal lemons with balsamic vinegar and a little olive oil.
I love them that way too!
Wow! You make it sound so easy. Happy Anniversary,btw.
Grazie!
Mazel tov to you both
xoxox
APB
Happy Anniversary!
I agree, I would much prefer lemons to roses, especially just picked Italian lemons
Nothing like a yummy lemon tart. I can almost smell the lemons!
Auguri.
You are married not to just a talented guy but a thoughtful one as well.
Much Happiness to you both and your family.
Thank you!!
Not sure what I am loving more, the Lemons, the Tart or the Doggie in the picture. That Domenico is an incredible catch–ah, he made out well in that deal too! Happy Anniversary!
Very happy with both Domenico and Pico! Grazie!!!
AUGURI and thank you for the wonderful tart
Elizabeth, I used your mobile app in Roma at Christmas 2012 and found it very useful. Thought I’d visit your blog again and am glad I did. Look forward to trying your yummy lemon tart (oh, if only I could borrow a few of your fresh ones from Ravella !), and returning to Rome (my new girlfriend… sorry Paris) soon. Happy anniversary and buon vivere!
where do you find sour cream in Rome?
I found sour cream at the Mercato Esquilino , at the stand that is run by the Romanian guys. They mostly have smoked meats, etc. But also have big tubs of sour cream.
Auguri Elizabeth! and those lemons! I love seeing them when we go to the Amalfi coast. I can close my eyes and visualize them on the trees. Thank you so much for that image in this cold dreary NY January.
Firstly, congratulations on 24 years! Our 28th is coming up in March but I don’t think I’ll be getting any of those gorgeous lemons! Just seeing them cheers one up and the fragrance…reminds me of quince season! Normally when I make pie dough I will add whole wheat flour as I really like the nuttiness it adds, especially good with apples and pears.
Elizabeth, do you find that if you use a Microplane to grate the lemon zest you still find pieces in the tart? I use a rasp for grating my lemons (very, very fine) and have found it to work extremely well.
I don’t like using the microplane, because it seems to make things so small that I feel like I’m losing some of the oils from the zest. I don’t mind using bigger pieces, then sieving them out.
Happy Anniversary! I agree – the lemons are much better than roses! Domenico is a most thoughtful man! The tart looks perfect, and I will definitely be using your trick for perfuming the sugar with the zest in the processor. The minute you said “nuttiness” when talking about using wheat flour, all I have been able to imagine is this tart with a nut crust! Thanks, and enjoy your special day. ~ David
I was actually thinking of a nut crust too, but all I had were toasted hazelnuts, and think almonds would work best.
Looks divine. What sugar do you use/is best for this recipe?
Hello Elizabeth! I love your blog & recipes so much, and you are the only reason I miss having Instagram. I am making this yummy looking tart tonight for my 3 year anniversary with my husband. In the UK there are medium and large eggs, any chance you know if the eggs you usually use are on the larger or medium size? If not, no worries. All the best & lots of love from Edinburgh,
Erin
Sorry I didn’t see this . I usually use large. Hope it turned out well and happy anniversary!
Thank you Elizabeth. I ended up using medium eggs and it turned out great. The BEST dessert I’ve ever made, super lemony and just heaven. I went a bit rogue and didn’t use a sieve, and, for me, I thought it was perfect. Thank you so much. Lots of love from Edinburgh 😊
So glad it worked out! I love this tart and haven’t made it for a while. Thanks for the reminder!