How Do I Recreate This Lemon Tart From Amsterdam? Good Questions
Q: I had this fabulous lemon tart while on holiday in Amsterdam. It was so different to the lemon-curd style tart that I’m used to in Montreal. It was very soft and tender, consistent, sort of eggy/cakey (maybe a bit like a clafoutis, but not at all gooey), and very deliciously lemony. You can see how it cracked in the cooking process, and it didn’t really have a crust or shell. I would love to find a recipe for this type of lemon tart, but I have no idea where to begin.
Sent by Allison
Editor: That looks divine, Allison. We don’t quite know where to start either, although hopefully one of the readers will recognize this sort of tart!
We do think playing around with a clafoutis recipe might give you some interesting results. Also, the other thing we immediately thought of was lemon pudding cake. What about trying that recipe and baking it in a tart mold?
Good luck, and please let us know if you identify the correct recipe; it sounds like something we’d love to try.
Related: Recipe: Gâteau de Zoë