The lemon tart that turned into lemon soup

I was making a lemon tart for my sister's birthday in my tiny kitchen, and I forgot to chill the butter before mixing it into the crust. By the time I pulled it out of the oven, the filling had leaked everywhere and looked like a weird yellow puddle... still tasted okay though. Has anyone else had a crust disaster like that?

2 comments

2 Comments

milarodriguez29d agoTop Commenter

Actually I gotta push back on that a little. A melted butter crust that turns into a puddle is definitely annoying, but I kind of think it still works if you just roll with it. Like, you said the taste was fine, so why not call it a "lemon tart soup" and serve it in bowls with a spoon? It could be a fun, messy twist on the whole thing (and way less stressful than trying to salvage a perfect crust). Honestly, the best baking disasters are the ones where the flavor still bangs, and yours totally did. So I'd say you dodged a bullet there, even if the crust didn't cooperate.

olivia57329d ago

Three tablespoons of extra butter is a texture disaster, not a vibe, @milarodriguez - lemon tart soup just sounds like a sad curd puddle that's lost the whole point of a crust. Calling it a "twist" doesn't fix the structural failure, especially when you had to eat it with a spoon instead of a fork.