Sugar High Friday no. 8 – Ginger Graham Cracker Crusted Lemon Tart

Ginger Graham Cracker Crusted Lemon Tart
Except for lemon in my iced tea or lime in a Corona, I used to not care much for citrus, especially as a flavoring in candies and baked goods. When I had a bag of Skittles or a pack of Starbursts, I’d leave half of it behind, the yellows and the oranges. I only ate the green ones if they were apple. It’s not that I didn’t like orange, lemon, lime, and even grapefruit; it’s just that when I have a choice, I’d pick something else.

fresh lemon
lots of love to squeeze all that juice

It’s still difficult for me to want to bake an orange poppyseed muffin or pop a few Lemonheads, but I’m learning to like citrus more and more, especially now since my constant cocktail is Absolut Citron with soda. Perhaps as I get older and the tastebuds become less alert than they used to be, the tartness of citrus helps me to taste. And being more open to citrus fruits, I may be able to appreciate those cuisines that rely heavily on lemon and lime, like Thai. *eh* Maybe not, I’m still not in love with coconut in savory dishes.

cool and refreshing on an LA day
cool lemon tart with fresh strawberries outside on a warm LA day

Making tarts is totally new to me, and I probably should have stuck with baking something that was more familiar to me, like a cake or cookies. But LA in late spring feels like the Tropics in August, so a light, refreshing tart sounded appropriate. “Light” is a textural word here, i.e. not rich and heavy, rather than a calorie word, i.e. not fattening. No, this lemon tart most certainly does not fit into any diet plan, since it’s made with one whole cup of sugar, eight egg yolks and eight tablespoons of butter!

30 seconds overbaked
greedy with heat by 30 seconds – grainy edges

Maybe I’m biased. What am I saying? Of course I’m biased. :) Ginger Graham Cracker Crusted Lemon Tart is pretty tasty, and I especially like the addition of ginger to the crust. Sadly, it isn’t as beautiful as I had imagined. 3…2…1, and I yanked the oven door open when the kitchen timer twinkled, and it looked perfect. But I was afraid that it *might* be underdone; it would be too soft to slice into pretty little triangles. So, I shut the door, counted to 30 then gently opened the door again. *Gasp!* the tart was overdone, the filling was practically boiling right there in the crust, pulling away from the sides. I leapt to grab the oven mitt, rescued the pan from the horrendous heat, but it was just too late. *sigh* That’s a lesson for next time. Don’t get greedy with the oven. Just as a side note, I also learned that freezing egg yolks is a tricky thing. I had a veritable chicken coop’s worth of frozen egg yolks (I knew they’d come in handy one of these days!), but they just never thawed back to normal. Had to hatch a fresh batch of egg yolks for the tart.

Thanks to Alice at My Adventures in the Breadbox for hosting Sugar High Friday Number 8!

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{ 9 comments… read them below or add one }

1 T May 22, 2005 at 12:06 am

i love that added ginger to the crust! thats lovely- ill remember that when i get up the courage to make a tart :-)

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2 Julie May 22, 2005 at 12:52 am

Sarah,
LOVE your blog! Just found you. Hard to find other food bloggers in LA. The tart sounds fab, love the ginger lemon combo. Reminds me of the English ginger snap biscuits with lemon filling you can get at Trader Joe’s. So yummy. By the way, for great deli, try Greenblatt’s. You probably already have, but if you haven’t it’s delish. And my relatives own Fromin’s in the Valley and Santa Monica, so that’s a big thing for me to admit.
Keep up the awesome writing!
Julie

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3 gwenda May 22, 2005 at 2:42 am

hi sarah, just stumbled across your blog and im enjoying your entries very much! love the abundance of vibrant pictures! :)

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4 Helen (AugustusGloop) May 22, 2005 at 6:08 am

Yum! Looks so delicious!

Forget about being greedy with heat… I wanna be greedy with my fork! =P

ps. I didn’t think you could freeze egg yolks. I know that egg whites work well though.

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5 Reid May 22, 2005 at 11:06 am

Hi Sarah,

The lemon tart looks good…then again, I love anything made with lemons. I’m such a sourpuss! =)

Thank you so much for sharing. This is another must try.

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6 Alice May 22, 2005 at 11:23 pm

Mmmm, it looks wonderful and I’m sure it tastes even better! I think you may be right about this being a good fit for my extra egg yolks. :)

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7 Anonymous May 23, 2005 at 4:31 am

As your official taste tester I must say well done! JP

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8 sarah May 23, 2005 at 8:19 am

thanks so much for all the sweet comments – especially after what happened to the tart when i took it to work to share (my office that preferred the cheesecake factory to my white chocolate ricotta cheesecake – LOL!)

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9 Liz May 23, 2005 at 6:44 pm

I wish I had gotten to try your tart. I love you and I love your flog!!
xoxo

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