Lemon Zest

Day 56

My lemon tart wasn't at all a lemon.

I think I finally have it down. The last few times I've made the citrus pastry, it's turned out fairly well. There's been one hang-up, though: the crust.

For the dessert, the ratio of custard to crust should be about 2:1—according to my chef, at least. I've had more of a 1:1 ratio, as I've been worried that rolling the crust too thin will cause it to melt. I have this mental picture of neon yellow goo seeping from the tart pan and ending up all over the oven.

I went for it this time, though, wanting to get it down before the midterm Friday. I'm glad I did, too: The pastry was pretty close to perfect.

Looks like I don't need anymore lemon aid.