I finally made my first recipe from Gina DePalma's Dolce Italiano.
I have an overload of Meyer Lemons, so I decided to try using half regular lemons, and half Meyer in the recipe. You use EVERY part of the lemons, so Gina recommends using ones without too thick a rind. I used two smaller tart pans, from one batch of pasta froglia and one recipe of filling. The result was one tart for us, and one for a friend.
Tangy and delicious!
See the little chunks of orange-colored Meyer Lemon rind?
Delicious with whipped cream:
Comments (4)
Palma, that looks so good. I like lemon things to taste tart like a lemon, not sticky sweet. That looks very lemony.
Posted by Gail Hecko | January 12, 2008 5:24 PM
Posted on January 12, 2008 17:24
Gosh this looks so-oo good!
Posted by Barb Cabot | January 12, 2008 11:45 PM
Posted on January 12, 2008 23:45
How intensely lemony is it? I an obsessed with pungent lemon flavors, although I can't think how a girl from Maine ended up like that. Is this lemon-lemon like the lemon cream sauces I love so much?
Posted by udith in Umbria | January 13, 2008 5:19 AM
Posted on January 13, 2008 05:19
Judith,
This is about as totally lemony as one can get! It has an interesting chewy texture because of the bits of rind, not a smooth one like a lemon pie. It is tangy, not overly sweet.
Posted by Palma | January 13, 2008 8:01 AM
Posted on January 13, 2008 08:01