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Failed lemon tart - my fault? suggestions for next time?

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Failed lemon tart - my fault? suggestions for next time?

w
weem | | Jan 8, 2012 02:00 AM

I ran across a recipe I clipped a few years ago and decided to try it today. This is the recipe:

http://www.nytimes.com/2007/01/31/din...

I followed this recipe to the letter, even when things seemed odd (such as sprinkling an entire 1/4 cup of sugar on top). Well, it mostly turned out great. The crust was delicious, the filling was the right texture, the whole thing held its shape beautifully when cut, etc. ...

EXCEPT, the filling was unpalatably bitter. The accompanying article said it would be quite tart, but I don't think it was supposed to be bitter. I assume the bitterness resulted from the pith and peel, but the recipe said to leave at least five of the lemons unpeeled, and I sliced the lemons very thin using a mandoline. Other than the bitterness, the recipe was a success, and I'd like to try it again sometime. Assuming the recipe is not flawed, can anyone suggest what I may have done wrong, or how to avoid this problem in the future? Thanks.

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