Just look at this gorgeous Meyer Lemon Tart from my sweet friend Roxana Yawgel.
I’ve got one more guest blogger to introduce to you while my kitchen makeover is wrapping up.
Roxana, of Roxana’s Home Baking, is a phenomenal baker and self-proclaimed Pinterest Addict. She is also a proud Romanian immigrant and pours a lot of wonderful heritage into her dishes. On her site you will find all sort of tantalizing treats, including many that are gluten free and vegan.
Thanks so much for being here today Roxana!
Hello lovely readers of “A Spicy Perspective”! I’m Roxana, a self-taught baker, wanna-be photographer and the writer behind Roxana’s Home Baking. I’m honored to be here on Sommer’s beautiful blog sharing not a spicy treat but a creamy, custard-like, citrus tart.
For those of you not familiar with my blog, its main focus is baking everything from scratch. Baking not only brings me joy but completes me as well. Baking from scratch has a reputation of being too complicated and/or time-consuming, but it doesn’t have to be. Home baking may be as simple as a muffin recipe or something more laborious like a yeast bread or a layer cake. Most of the recipes found on my blog rely on simple techniques everyone can master with a little bit of patience.
Early in the Spring, it’s the season for Meyer Lemons. These sweet lemons should not be confused with the regular lemons. Meyer lemons are a cross between lemons and mandarins. They are sweeter, have a thin skin and a floral orange touch making them perfect for fruit desserts, such as this tart.
If you do not have Meyer lemons you can use mandarin or other oranges, but I would not recommend using just lemons to make it. Maybe a combo between orange and lemons.
To make the tart it’s fairly easy.
For the crust all you need to do is pulse the ingredients in the food processor until a they come together forming a dough ball and for the custard filling the eggs are whisked until pale in color. Add the cream and Meyer lemon juice, pour into the crust and bake until set.
Does that sound hard? Most of the time I bake with my 3-year-old baby girl by my side, complicated recipes are not exactly what I’m looking for.
Thank you Sommer for allowing me to share this tart with your lovely readers. I hope I see you soon on Roxana’s Home Baking.
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