I came to this French lemon tart almost a month ago, in the beginning of November. It was one of the first things I baked since coming back from Fiji, acquainting myself once again with measuring different flours and working with ingredients. The first time I made it, it was an instant hit with my brother – he wanted two pieces before even tasting it, ultimately eating most of it.
As we turn the corner to a New Year, I thought it would be good to make it again as a way to inject a little zest (pun intended) into the spirit of ringing in 2012. Using Meyer lemons instead of regular lemons, it also brings a splash of colour during the cold months of winter. (Meyer lemons are sweeter than regular lemons and are generally described as a cross between lemons and mandarin oranges or tangerines. They are typically available from early February or March into May, although they can be available even earlier depending on location.)
Continue reading “Gluten-Free French Lemon Tart or Pie”
