The piles of snow in my yard have finally melted and it’s no longer necessary to wear a heavy coat, scarf, and hat when I go outside. Spring is coming, there’s no denying it. And I couldn’t be more excited.
I think lemon desserts are perfect this time of year, to bridge the gap between the winter citrus still in season and the bright springy dishes we’re all craving. My sunny and light-jacket-only weekend got a little bit brighter with this whole lemon tart.
A few months ago my food processor gave up the ghost. It had slowly been falling apart for a very long time, but finally became unusable. And I was in trouble, because I didn’t realize how much I used my food processor until I didn’t have one anymore. Thankfully, MagiMix was there to save the day with their beautiful MagiMix 16 cup food processor. It’s my new best friend in the kitchen.
What better way to test drive my new food processor than with this whole lemon tart? And yes, I do mean the whole lemon. No zesting, no squeezing, just slice it up and whir it up with some butter, sugar, and cornstarch and pour it into a sweet cookie crust (also prepared in the food processor).
Tarts may not necessarily be the easiest dessert to bake with all of the chilling and rolling of the dough, but this whole lemon tart certainly is a huge step in that direction.
Disclaimer: Food processor provided for review by MagiMix. All opinions are my own, as always.
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