Summer is really here. On hot days like these days, I like to have dessert that is citrus-y, let it be cake or ice cream. So, I picked Dorie Greenspan's French Lemon Cream Tart recipe for a Sunday potluck. I went to a store to get some organic lemons. I needed the zest and the juice, and the skin is where pesticide stays, so I pick the safe ones. I got the zest and the juice out of 5 lemons. Then it came the first mixing part, which was using a bowl on top of boiling water. Since tiramisu has the same method as this one, and I'd made tiramisu several times, I was full of confident.
I was in the middle of mixing the lemon mixture when I heard loud cracking noise. It was the bowl I was using! It was so stupid of me for using mixing bowl as double-boiler bowl. All of the hard work was gone and I was sooo disappointed. Hubby offered me to buy more lemons, but it was too late at night. I didn't have much energy left to grate and squeeze the lemon; but the crusts were ready. I'd made them in the morning, and didn't want to waste them. Luckily, I bought two extra lemons. So I could still make egg custard with a hint of lemon.
Dorie Greenspan's French Lemon Cream Tart is still on my list.