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Faux Tart with Instant Lemon Ginger Custard

By Joe Yonan

4.2

(8)

Image may contain Cutlery Spoon Plant Raspberry Fruit Food Dessert and Yogurt
Faux Tart with Instant Lemon Ginger CustardMatt Armendariz &copy 2013

I was at Palena, my favorite restaurant in Washington, at the end of a meal, when the dessert's taste and texture made me gasp. It was a shallow lemon custard, not just silky but crystal clear in its flavor: a blast of just lemon, cream, and sugar in one bite. Pastry chef Aggie Chin explained that it's her take on a posset, a traditional English dessert in which the cream softly sets with nothing but the help of the acid from the lemon juice. I knew I'd try this at home. It makes the perfect topping for the cookie-crumble crust I like to make, and the perfect base for the fruit I like best with lemons: berries. This can be easily doubled when you'd like to make dessert for two nights in a row, or for you and a friend to share.

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