Let me tell you this is one interesting dessert. Is it a tart, a ‘blondie’, some kind of cheesecake or what? It’s actually a little of all those things, hence the naming to include all possible descriptions. The things that are certain however are a) it’s delicious and b) it’s the easiest of any of the dessert descriptions above ever, let alone a combination of all three, and it’s certainly the fastest route to a creamy lemon fix.
This is a really fantastic recipe, courtesy of my new fave blog, Kosher Camembert….I think the only ‘confession’ needed is the reason this wasn’t shared with the world before.
By the way, still no mixer, damn couriers!
Start by preheating the oven to 180c/350f and lightly grease a 8-9inch tart pan or similar.
Mix together 1/2 cup/115g butter, melted, 1 cup/200g dark brown sugar, an egg and 1/4 tsp vanilla.
Add to this 8 ounces mascarpone cheese (at room temperature at least 15 minutes), 2 tbsp Lemon juice and 2 1/2 tsp lemon zest.
Finally, stir in 1/2 tsp baking powder, 1/8 t of baking soda, a pinch salt and 1 cup/125g all-purpose/plain flour.
Pour in to tin and bake for 20-30 minutes until set and pale golden. Serve chilled.