Check out this lemon tart - it's amazingly delicious and ever so simple. Just like Mom makes. It's a throw it all in the pot type recipe and the result is ... sensational!
Delicious Tart With Lemons. Serve with Cram or Ice-Cream
Be sure to use a fluted heavy gauge nonstick tart pan.
The quick way is to purchase lemon juice in bottles from the supermarket. But if you'd like to use fresh lemons for this tart, you'll need about 5 medium sized fruit to make 1 cup of lemon juice.
This process thins the jam so that it can be brushed as a glaze.
Brush the thinned jam over the baked tart using a pastry brush. Use quick strokes. There's no need to be precious.
Melting the Butter:
I love cooking when there's no fuss and bother with creaming of butter and sugar, best of all, there's no need for a food processor to make cakes and desserts and minimal washing up!
But, you do have to take care to melt the butter. Melted fat is incredibly dangerous and burns your skin, so take great care to use the burner towards the back of the stove and there are NO pot handles sticking out that can be accidentally knocked. Turn the pot handle backwards to face the wall.
Melt the butter but never burn it. You're not cooking the butter, just melting it. So as soon as the last nub of solid butter is about to melt, turn off the heat and stir till it's all liquid.
If you have an electric cook top, there'll be residual heat from the element, so take the pot off that element. There must be no additional heat after the butter has melted.
Non-stick bake ware
Save time using non-stick or silicone bakeware. I don't ever use my old baking tins. But if you do, be sure to line and grease your pans as the first step of this, in fact, any recipe.
Fruit in Season
This tart recipe is ideal when your lemon tree is in season and there's a surfeit of fruit.