OK, so another (somewhat) late TWD post - just spreading it out for all ya! Really, I was going to be on time, I was. I deliberately saved it to the last minute so I could make them for a bake sale for the San Francisco Food Bank my firm had today. But, my broker called me about some houses and I just had to run over to the east bay to check them out, then yada yada. So, this tart was done and sampled at around 1:30AM (technically Wednesday, I know) and I was too tired to get this post up.
This weeks TWD recipe of Tartest Lemon Tart was chosen by Babette Feasts. You can get the recipe here. I decided I had to try this recipe lactose free so I could eat it and boy did it work, they are DELICIOUS. I substituted the butter in the crust and filling for lactose free margarine (that I stuck in the freezer for the crust) and soy creamer for the cream in the filling. I was skeptical, but it tastes delicious and you really can't tell at all (so says my hubby who unlike me can remember the taste of cream and butter). So if you know any lactose free friends or family who like lemon desserts, this can totally be made lactose free - whooopiee!
I ended up making two 4.5 inch tarts and six 3 inch tarts. I didn't seem to have the boiling over problem that many did, maybe my lactose free substitutions?, so they all turned out great. Thanks so much Babette Feasts and Dorie, I LOVED this super tart, deliciously lemon dessert.