In making a lemon tart, do you use the rind and juice, or just the juice?

SarahZiker
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6 Comments

cranberry
cranberry January 29, 2012
The recipe I've used includes both juice and zest.
 
bigpan
bigpan January 29, 2012
I always add the zest (to my taste) as that has more flavor.
 
jmburns
jmburns January 29, 2012
I would not use the rind. The white portion can be quite bitter. Maybe a zest or the rind only if you are going to discard it.
 
Greenstuff
Greenstuff January 29, 2012
jmburns, I guess you haven't tried Lazy Mary's lemon tart from dymnyno http://www.food52.com/recipes/1374_lazy_marys_lemon_tart and http://www.food52.com/recipes/10200_lazy_marys_improved_lemon_tart
Shaker lemon tarts are also truly delicious, and they also use the whole fruit.
 
jmburns
jmburns January 29, 2012
Interesting recipes and I will have to give them try. They do use Meyer lemons which have a much thinner peel characteristic than regular lemons. I still would be reticent to use a whole juicing lemon.
 
Greenstuff
Greenstuff January 29, 2012
Depends on the recipe. Lots of great options either way.
 
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