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Old 11-27-2016, 06:39 PM   #41
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...Well, I just pulled my, ahem, lemon-orange tart out of the oven...
How about a picture of the finished product.
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Old 11-27-2016, 07:35 PM   #42
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Hi, Andy. We don't have a digital camera. (I'm not making this up. We must be the last household in Canada to not have one.)
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Old 11-27-2016, 07:39 PM   #43
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Hi, Andy. We don't have a digital camera. (I'm not making this up. We must be the last household in Canada to not have one.)
OK. No problem.
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Old 11-27-2016, 09:42 PM   #44
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from scratch with the recipe from an old (1950) cookbook I have.
HEY! Watch it Petunia, be careful about what you call OLD. I've never taken a survey but I would have to say the mean average age here is.... oh well, never mind. Just don't mess with your elder's new bought cookbooks!
just kidding, OK?
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Old 11-27-2016, 09:55 PM   #45
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E-Fox, I look at PIE as the overall category and TART as a sub-set. That is, all tarts are pies but not all pies are tarts...
Andy Right on!



foxy - very interesting, Thanks! Enjoy the humble Eel Pie.. (shudder, blech.. )
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Old 11-27-2016, 10:06 PM   #46
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Very good source. I posted it yesterday
LOL
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Old 11-28-2016, 12:40 AM   #47
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Usually with early recipes pie was savory and tart was sweet. So eel pie, beef pie, liver pie, pot pie, etc...
Wouldn't that be a cow pie?!? <runs screaming and laughing>
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Old 11-29-2016, 07:11 PM   #48
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Report on my first lemon tart:

I used pastry flour instead of the all purpose flour that the recipe said. Just being difficult and different, which is my wont.

I guess I overbaked the poor thing, as the crust, a little too dark, stuck in places and I had to work it away from the sides and the disk with a knife, but eventually it separated and looked pretty good. I used a deep-type tart pan with large flutes - you know, wide scallops, a quiche pan - which I guess is not what is usually done or recommended for this type of tart. But that is all I have on hand. A nice tin one made in France, rather old.

It tasted just great, having substited some orange juice for some of the lemon. The filling was just right by my guess - not too solid but slightly pudding-y.

It's all gone now. Tee-hee...we are sated.

This topic, opening with my simple question, has sure gotten entertaining. Thanks a bunch, folks! With a special thank you to handy Andy.
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Old 11-29-2016, 07:54 PM   #49
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Glad it turned out good.
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Old 11-29-2016, 11:16 PM   #50
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Sure glad it turned out Daizymae.

On the other hand, how could it not? You had the best guidance in the world here!
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Old 11-29-2016, 11:23 PM   #51
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Wouldn't that be a cow pie?!? <runs screaming and laughing>
I don't think I can add to the laughter here... I might have to grab Andy's ellipse tool and bake a cake on it.
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Old 12-02-2016, 08:26 AM   #52
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Thanx, Mad Cook for your encouragement. I like your attitude.

I am more or less of a good cook, but baking - I panic. That's why I'm here begging for my betters' advice.

So to make a long story short, a lemon tart would have a sweetish crust, is that correct. You add sugar & egg, but with lemon pie, you don't. I don't get it.
Personally, I think you can use either sweet pastry or an ordinary pastry, according to your choice but other people may differ. It isn't written in stone. Enjoy your baking (and the subsequent eating)
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Old 12-02-2016, 11:27 AM   #53
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I like a sweet butter pastry for my tarts. Oh, I should make some lemon curd and fill tart shells...
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Old 12-02-2016, 01:32 PM   #54
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I like a sweet butter pastry for my tarts. Oh, I should make some lemon curd and fill tart shells...
Lemon curd is what you use in a homemade lemon meringue pie right?
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Old 12-02-2016, 11:48 PM   #55
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Lemon curd is what you use in a homemade lemon meringue pie right?
Oh, so now we've got something called lemon curd filling...

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Old 12-03-2016, 07:46 AM   #56
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Oh, so now we've got something called lemon curd filling...

Lemon juice, sugar, eggs, butter... What could be bad?
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Old 12-03-2016, 08:37 PM   #57
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Lemon curd is what you use in a homemade lemon meringue pie right?
Lemon Meringue Pie is made with flour, cornstarch and egg yolks, no zest.

Lemon Curd uses eggs and zest.
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Old 12-03-2016, 10:47 PM   #58
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Lemon Meringue Pie is made with flour, cornstarch and egg yolks, no zest.

Lemon Curd uses eggs and zest.
My homemade lemon meringue filling has fresh lemon juice, lemon zest, butter, sugar, cornstarch and egg yolks. No flour.
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Old 12-03-2016, 10:56 PM   #59
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I'm sure there are variations, point is Lemon Meringue Pie uses a starch as the main thickener.
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Old 12-03-2016, 11:04 PM   #60
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I'm sure there are variations, point is Lemon Meringue Pie uses a starch as the main thickener.
And lemon curd just uses whole eggs to thicken? I've never made curd. Have posted a recipe.
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lemon, pie, recipe

Lemon Pie...or Tart??? Hi, kids! All ready for Thanksgiving? :yum: First of all, I am not an experienced baker of desserts. I want to make [B]lemon pie[/B], but then I see that there's also something called[B] "Lemon Tart"[/B], which certainly looks the same to me. You put your home made mixture into a prebaked crust and bake and there you go. So, what is the diff? Also, if I don't have enough lemon juice, would it do to substitute some fresh orange juice? I'm 15 miles from town and can't buy any lemons. Many thanks! :chef: 3 stars 1 reviews
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