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All-of-the-Lemon Tart

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.

Barb Cabot:

Gosh this looks so-oo good!

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?


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.

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