If you haven't already read the first part of this story click here to go to: Part 1 This is a part of the Historical Food Fortnightly.
The Challenge: "Foods served at notable events in history Feb 22 - March 7
What kind of food was served at the coronation of Queen Elizabeth? What did Benjamin Franklin eat at the Constitutional Convention? Find a food item that was served at a notable event in history, research the recipe, and recreate the dish."
The Recipe:
The Date/Year and Region: USA and UK 1912
How Did You Make It:
Ingredients:
Filling:
- 1 Cup Sugar
- 2 Tablespoons Corn Starch
- 2 Eggs
- 1 Tablespoon Butter
- 1 1/2 Cups Boiling Water
- The juice and rind of one Lemon
Instructions:
Make your crust and let it chill. Rind and juice one lemon. Boil the water in a medium saucepan. Add sugar and corn starch. Let boil for five minutes. Remove from heat, add butter and lemon juice and rind. Temper the eggs by adding a bit of the hot mixture to the eggs a little bit at a time while whisking. Once warm add the egg mixture into the whole and put into a double boiler if necessary to thicken. Line your 8 inch tart pan with the dough, fill with the filling, add dough shapes to the top. Bake in a preheated oven at 350 degrees for 30-35 minutes or until golden brown.
Pie crust made of 1 pound butter, one pound flour and a little water.
Time to Complete: I felt like I was making it forever. A normal person might be able to make this in one hour.
Total Cost: Inexpensive, I had all of the ingredients except the lemon and sugar
How Successful Was It?: I don't generally like lemon but this tasted very good. When I first added the lemon I didn't think it was strong enough but once it cooled down it was lemony. My family ate it and that almost never happens.
How Accurate Is It?:I took a middle ground between the description of the Titanic Tart and the recipe I was following. It seems tarts don't typically have a top crust but the recipe called for adding fancy shapes out of dough on the top of the custard. The Titanic Tart had a top crust. In the recipe book, the "Lemon Tart" and "Lemon Pie" recipes were exactly the same with the exception the tart lacked the top crust.
