Pucker up baby!! This one is SOUR!! Here is a recipe that truly lives up to its name. It really is the TARTEST lemon tart ever! It contains whole lemons (sans seeds) pureed with the rest of the filling.
I took the liberty of omitting 2/3 of the rind. I zested the lemon, then cut off and discarded the white part of the rind, then added the flesh of the lemon. I made the original version of the sweet tart dough. (I've just had my fill of nuts ground up in things lately.) I have to say how much I LOVED the dough!! I'm sure I'll be looking for reasons to use that one again.
Even with the changes, it was super sour, but very tasty. I served it with a sweet cream and thought it was really good. I even had to put it in the freezer, so I wouldn't eat it all in one night.
Thanks to Barbara of www.babettefeasts.com! This was a fresh, fun change from some of the things I've made lately. If you haven't checked out "Baking, from my home to yours" by Dorie Greenspan, check it out. There are some amazing and delicious things in there!!