It probably should come as no surprise that I do love to cook. I like to experiment – often in the moment with a new ingredient; substitute this for that – add something the recipe doesn’t call for just because I think it would add a bit of something else. And, since many – if not most recipes are quite forgiving that way, the result is favorable and tasty.
Well, when it comes to baking, I’m afraid that bit of whimsy often leads to disaster. Baking is way more science than cooking is. Changing a measurement or swapping an ingredient could lead to a very different chemical interaction which then could lead to an outcome, that – well, you’re not so proud of. When it comes to baking, I tend to stick with the script!
As such, I don’t have very many original baking recipes. I’ve developed a few and I’m still working on them…but I’m very happy to use someone else’s – especially if it’s a good one.
This Shortbread Lemon Tart I found at https://www.tasteandtellblog.com is wonderful! As tarts go, it’s got very few ingredients and steps. The lemon flavor is very present – citrusy without being too zingy. The shortbread crust is flaky and has just the right amount of sweetness to balance the lemony filling. I was surprised that the final product wasn’t more yellow – but that was just how it baked up for me. I baked for 35 minutes and the result was heaven.
Give this one a try – it’s a great idea to have as an Easter treat!
You can find the recipe here: https://www.tasteandtellblog.com/shortbread-lemon-tart-recipe
