Andy M.
Certified Pretend Chef
...Well, I just pulled my, ahem, lemon-orange tart out of the oven...
How about a picture of the finished product.
...Well, I just pulled my, ahem, lemon-orange tart out of the oven...
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.)
from scratch with the recipe from an old (1950) cookbook I have.
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...
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>
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)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.
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?
Oh, so now we've got something called lemon curd filling...
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.
I'm sure there are variations, point is Lemon Meringue Pie uses a starch as the main thickener.