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Foodbuzz
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Lemon Raspberry Cheesecake/Tart/Mousse
May 27th, 2007 | Category: Dessert
When you get a hold of a lemon this big,
then you have got to try Dorie’s Lemon Tart recipe from “Baking From My Home to Yours”. And you better follow the recipe, or this is what happens.
Lemon Tart was what I had in mind when I started out. The step in which you set a bowl over a pan of simmering water, put the sugar and lemon zest inside and then rub the warmed mixture between your fingers is alone worth trying this.
When the wonderful smell from the warmed up zest filled the room, I knew I was on the right track. But then I noticed 2 sticks and 5 tablespoons of butter and to be honest, I got scared.
I substituted half of the butter with cream cheese, foolishly added the raspberries (which were supposed to be arranged on top) into the mixture and ended up with something like this:
I still have a hard time naming this dessert. I hope this is the last one in my series of unfortunate kitchen disasters.
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We all have those unfortunate moments.I wish they never happened but I guess that once in a while we cannot run away from them.
You may call it a kitchen disaster, but to me, it looks like you have captured the essence of summer with it. i bet it tastes as refreshing as it looks. Surfing, the cool breeze of summer nights, taking a plunge in the cool water.. These are the thoughts your picture evokes in me. Cenk, you are an artist, and you’ll inspire me to be a poet.
How did it taste?
zinnur - Thank you for your kind words.
AK - It failed visually, but tasted great.
Cenk, I think you’ll love the lemon tart when you make it but, in the meantime, your “unnamed” dessert sounds really good. I’m curious, what was the texture? I’m guessing mousse, but in the picture it almost looks like you could slurp it up with a straw!
Hi Dorie! Exactly! The texture is definitely closest to milkshake. I guess I should have served it with a straw. By the way, I can not stop thinking about that wonderful lemon smell. Now I know how they prepare those killer lemonades. Thank you for teaching yet another great technique.
OH-MY-GOD!!!! I cannot believe “the” Dorie Greenspan left a comment on your page! I am soooooo jelaous:)
And about the tart; I try to stick to recipe whenever it involves some type of pastry, especially if that’s my first time with it. But to be honest I haven’t seen one recipe without lots of butter in it, othervise pastry doesn’t get as flakey as it should be.
Good like with your next experiment
I meant good “luck”
Hi Zeynep - Yeah, I know! Isn’t it amazing that we communicate with a cookbook author through our blogs? Dorie is not only one of the best cookbook authors of all time but also such a nice person and so down to earth. Some bloggers get to meet her in person, too. And that makes me so jelaous! Check this out!
Cenk, just looking at your dessert is refreshing already! Looks great!
Ever since reading Dorie’s book, I add citrus zest to sugar in all sorts of recipes, i love the smell and the taste is phenomenal!
Cenk, run back to the kitchen and make the tart. It took me 2 months to do it, also scared by the butter but oh my! The first bite was like heaven…so was the 2nd and thrid…you get the idea!