#lemon tart

[daily-deliciousness]

Mini lemon tarts

[fullcravings]

French Lemon Tart with Pâte Sucrée Crust (Tarte au Citron)

[imaf00die777]

LEMON POSSET TART + APRICOT & PISTACHIO

[andallshallbewell]

[morethansalad]

Lemon Tart (Vegan & Gluten-Free)

[fermithesilly]

2 very random ocs

[fiatluxillustration-portfolio]

Digital Sketchbook - Blueberry Lemon Tart

[x]

[abybweisse]

Ch195 (p4), Pomeranian crisis

The staff are freaking out, and it turns out it's just because there's been a change to the dessert menu for the Pomeranian class today. Lemon drizzle cake has been changed to lemon tart.

And Doll also takes this very seriously... also suggesting that these changes occur sometimes (though no one says who's ordering the change). What the head matron is holding must be either the order itself that's making the change... or it's the recipe card for the drizzle cake they just made.

Snake doesn't see much difference between the two because they are both lemon flavored. Truth is, they do have very different preparations. Still, this shouldn't be a cause for such upheaval, even though they'd already made the drizzle cake. Perhaps it's because the change has been made so late in the day, and lemon tarts need time to set. More specifically, they don't have the lemon curd prepared, and that will take time. Plus they will now have to make a bunch of pastry crusts for the tarts.

The weirdest part of all this is when one lady drops the drizzle cake, everyone stops and stares at Snake, and Doll says she can't overlook what he's just said. She says "This is everything about us and this orphanage." So, I'm thinking that changes to the menus for Pomeranian class are a thing that happen frequently, and they have to jump to it to get those changes made. Where the orders come from, we don't yet know, but they seem to be part of the "program" around there. The staff are expected to make all those changes... and might also be expected to make a fuss each time. That could be part of the "joke", if you will. Which makes me wonder if the order comes from real Ciel or even Undertaker himself.

And who is the chef? Watch the chef turn out to be someone we've seen before. Another reaper, by any chance?!?

But did Snake's comment about the lemon desserts just get him and Finny kicked back out? Perhaps they can "redeem" themselves by (somehow) helping the staff get the lemon tarts made?

And yeah, even with the cover page, title page, copyright page, etc... it's only 13 pages total.

[weirdo-art-stuff]

by the way before I say anything I do not support pom for what they did! I'd rather not speak about it here.

if you didn't know. this used to be a TMC au, but was eventually turned into its own thing. The story for it was that Oliver Got trapped in a candyland world dimension, it's kind of like Coraline but a little bit. madeleine phantasms Right now is being dropped by UV this is because some people had some good points about not reviving old works and they barely worked on it as it is due to lack of motivations and just fixations not being in the right places. and the amount of projects they have. (I know because I am part of the UV discord server) by the way don't get angry at them and harass them it is bad and please understand them!!

[grungust025]

食べる

[life-spire]

[daily-deliciousness]

Stunning lemon tart

[fullcravings]

The Best Vegan Lemon Tart

[queen-of-hearts-lemon-tarts]

Lemon Tart

Prep Time: 20 minutes | Cook Time: 40 minutes | Servings: Servings 8

Finally, a lemon tart recipe, dedicated to @allebean <3

Ingredients:

For the Crust:

1 ¼ cups All Purpose Flour (150g)

¼ tsp salt

½ cup butter cold cut into small pieces (113g)

¼ cup granulated sugar (50g)

2 tbsp cream (10ml)

1 egg yolk

For the Curd:

½ cup lemon juice fresh (120ml)

2 tbsp lemon zest zest of 2 lemons

1 cup granulated sugar (200g)

½ cup butter (113g)

4 eggs

2 yolks

Directions:

For the Tart Crust:

Whisk the egg yolk and cream together in a small bowl and set aside.

Measure the flour into a large bowl then add the salt, and sugar. Whisk together then add the cubed butter. Work the butter in with a pastry cutter or your clean hands.

Once you have a crumbly mixture with roughly pea-sized pieces of butter throughout you can drizzle in the yolk cream mixture and mix together with a fork or knife. Transfer The dough onto a piece of plastic, press and fold together, then shape into a disk, wrap and chill for about an hour.

Roll the dough into a circle then transfer to a 9 or 10 inch tart pan (one with a removable base is preferable). Press into the pan then dock the bottom and trim the edge. Freeze for about 30 minutes.

Preheat your oven to 375F then bake for about 20 minutes or until a light golden color, then reduce the oven temperature to 350F. Make the curd while the shell bakes.

For the Lemon Curd:

In a medium bowl combine the eggs and yolks then whisk together and set aside.

Zest two lemons then squeeze ½ cup of juice then add the zest, juice, butter and sugar to a medium sized pot and place over medium heat. Stir often until the butter is melted and the mixture just starts bubbling then remove from heat and slowly drizzle into the egg mixture while whisking vigorously.

Pour back into the pot and place over low heat, whisking constantly until the mixture thickens and just starts to bubble, about 170F. Your curd is done once it coats the back of a wooden spoon; you can swipe a finger across and a track will be left in the curd.

Strain into a bowl and cover the surface with plastic wrap.

Pour the curd into your tart shell and smooth the surface then bake for 10 minutes or until the edge is just set. Refrigerate for 2 hours then cut and serve.

Notes:

You can make the pastry dough by hand or in a food processor if your hands are too warm, you don't want to melt the butter.

The crust can puff a bit after baking. Just use a measuring cup to press the crust back into place and if needed coax the crust back up the side if it sank a bit.

You can make the tart crust a day or two in advance, just store it in an air-tight container until ready to use.

Since we are using the zest of the lemon try and use unwaxed, organic lemon.

Make sure you pour the egg mixture into the hot butter slowly and don't stop whisking or the eggs will scramble.

To check that your lemon curd is thick enough, let it coat the back of a spoon then draw a line with your finger. If the line stays without the curd running or dripping it's ready.

The lemon curd will thicken more as it cools.

It's really important to place plastic wrap directly on top of the lemon curd as it cools to prevent a skin from forming.

Don't overbake the tart it only needs around 10 minutes just until the edges have set.

Make sure to refrigerate the tart for at least 2 hours before slicing.

Storage - will keep well in the fridge for 3-4 days or can be frozen.

Source: my mom's recipes ( https://preppykitchen.com/lemon-merengue-tarts/ )

[chefsloan]

Easter Desserts for Sunday Brunch!🐣(2024)

[yummiyummi]

improvised pear pie and lemon tart turned out yummy