When Mr. N was less than one year’s old, he tried his first taste of lemon. He put a lemon wedge up to his lips. His first reaction was much as you’d suspect. He cringed, shivered and sat wide-eyed staring at the little yellow wedge. Then, he put it right back up to his lips and went to town. From that day on, Mr. N has loved all things sour and even crowned himself “king of sour” when he was about three (and still sucking on lemons!).
Well, even though Mr. N is a far cry from three years old, he’s still our “king of sour.” That’s why it didn’t come as a huge surprise that he picked the Lemon, Lime and Orange Tart for his “blue ribbon” Illinois State Fair recipe.
We kept to the blue ribbon recipe for the custard, but adapted the crust quite a bit. The original recipe calls for the use of 33 shortbread cookies to be used in the crust. While that does sound very tasty, we opted for a slightly more nutritious version utilizing almond meal. For you long-time readers, you may recall we used this crust to make our Key Lime Pie last year.
While the tart crust cooled, we prepared the custard filling. Talk about citrus love! In addition to the sour cream, four eggs, butter, sugar and cornstarch, this tart has lots and lots of juice from not just oranges, but also lemons and limes.
Once the custard set, we removed the tart from the oven and let it cool for five minutes before piping it with a mixture of sour cream and sugar. Once decorated we returned it to the oven and baked it another five minutes.
I think the sour cream detracted from the citrus flavors, and the coconut just didn’t work for us either. While we were thrilled that Mr. N and Miss A enjoyed dessert, Mike and I each gave the tart 2.5 spoons.
Next time, I think we’ll skip the coconut and go for a more traditional pastry tart crust. I would also up the number of eggs and eliminate the sour cream. Oh, who am I kidding, next time I’ll just make these. Truthfully, the Europane lemon bars are likely the reason no other citrus or lemon bar will ever do. They hooked me like no other has and like I believe no other ever will again.
So while our blue ribbon dessert didn’t exactly ring in top marks all around, the trip, the fun and the memories took the ultimate prize. And for those of you interested in an Illinois recipe that did get high marks from Mike and I, you can revisit this one. Or just make the Cuban because really that’s what I’m still thinking about.
We’ll be back in about a week with one of our all-time favorites. It’s a date night specialty and perfect for a birthday celebration (or any celebration in which you really want to over-indulge). Until then, we’ll be popping in your blogs as we can and promise to catch up soon. And then of course, we’ll be back with a few pics from what we’ve been up to these past few days and return to our Cuban cuisine!
Print this recipe: Citrus Tart