I kept thinking about the lemon tart the next day... and the day after.
So I looked for a recipe online and found Pierre Herme's recipe on foodbeam's blog. Bertha used this recipe before and confirmed that it's a good one. So I decided to make it for this weekend's dinner with hubby's family.
The recipe is very similar with standard lemon curd recipes, except that it contains oh-so-much-more butter. And it also uses a method of blending the butter into the lemon mixture. The recipe says to use a hand blender. That is optional as you can also use a regular blender. But... I've been wanting to get a hand blender, so there couldn't be a better time! hahaha! It's so interesting how the texture of the cream changed as it was mixed with the blender. Instead of clear and shiny, it turned into this silky, buttery, smooth mixture.
I wasn't sure if I should topped the lemon tart with the Italian meringue since I worry that it'll be to sweet. But in the end, I decided to make the meringue anyway. I just love how silky smooth the meringue was.... so pretty! I love it~! ^_^
I thought overall the tart was pretty good. For some reason, it felt a bit too sweet for me. Altho hubby thought it was perfectly fine. I think the next time I make this, I might reduce the sugar or skip the meringue altogether and substitute with whipped cream instead.
Oh! I also got my first photography lesson from hubby. Usually he took most of the pics that are on this blog. I tried to take at stab at it this time. Definitely need LOTS of work! hahaha...