Tuesdays With Dorie 39: Tartest Lemon Tart

I'm so glad that we have a break from chocolate this week, and what better to have a break with than lemon? Not just any lemon either, it's a very tart lemon tart. You can find the recipe at Babette's blog, Babette Feasts.

This lemon tart is made from an entire lemon: rind, pith, pulp and juice. What? Yes, I too was afraid at first. I was extremely skeptical about including the pith, so naughtily, I omitted this. I simply zested my lemons, sliced the lemons into quarters, and cut away the pith and removed the seeds. So I know I didn't use the entire lemon, but honestly, I thought it was tart enough without it. Dorie recommends that you blitz the lemon into a smooth puree with a blender, but I randomly forgot I had one and attempted to do it with my food processor. It was clear that this simply wouldn't do, so I used my small blender attachment I usually use for spices. Even with this, I wasn't able to get the lemon really smooth, which ultimately affected my end results. I found the lemon to be quite stringy. It still tasted really delicious, but next time I'll know to keep on blitzing, blitzing, blitzing...