I wasn't going to enter this competition until I found this monstrously deformed lemon and knew I had to get a photo of it. Since my medium is not generally in the kitchen, I had to call the help of Culinary Artist Shane Wingerd for some assistance. His Lemon Pine Nut Tart recipe was a natural choice for a Monster Lemon.

It is served on an antique piece of "Ponderosa Pine" depression ware and garnished with pine nuts. Both Shane and myself hope everyone enjoys this recipe, and I thank him for allowing me to use it in my art!

Pastry Shell – Pâte Sucrée

1 7/8 cups A-P Flour

½ cup Sweet Butter (This means Unsalted)

2 tablespoons Icing Sugar (Powdered/Confectioners w/ Cornstarch i.e. C&H Blue Box)

1 Large Egg

1 Tablespoon ICE water

Filling

½ cup Sweet Butter, diced (Unsalted)

1/3 cup ‘Caster’ Sugar (Super Fine i.e. C&H Green Box although you can use ‘Bakers’ Sugar)

3 Large Eggs

½ cup Orange Blossom Honey

Fine Zest of 1 Lemon

Juice of 1 Lemon

2 cups pine nuts (Lightly Toasted)

1 pinch Kosher Salt

icing sugar, for dusting

Preheat the oven to 350° F; sift the flour and icing sugar into a bowl, add the butter and use your fingertips to work on the mixture until it resembles fine breadcrumbs.

Add the egg and 1 tablespoon of ice water and work the dough until it becomes smooth and leaves the edges of the bowl clean.

Roll out the pastry onto a floured surface and use it to line a 10-inch tart pan (Fluted pan with a removable bottom).

Prick the pastry shell with a fork, and chill it for 10 minutes to let the dough rest; then line it with Aluminum foil or wax paper and fill the crust with dried beans, rice or pie weights; Bake the shell for 10 minutes.

Cover baking sheet with parchment or foil and spread pine nuts evenly; toast in oven for 5-7 minutes (Until Fragrant only) They will BURN easily.

Cream together the butter and ‘caster’ sugar and salt until the mixture is light, then beat in the eggs, one at a time.

Gently warm the honey, lemon juice and the zest in a small pan and stir till combined; then add it to the butter mixture.

Fold in the toasted pine nuts; Pour the filling into the pastry shell.

Bake the tart for about 35 minutes, until the filling is lightly browned and almost set. (You will have heat carry-over; If it’s done in the oven it will be over done by the time it cools)

Leave the tart to cool slightly in the tin, Dust generously with icing sugar.

Serve the tart at room temp.

For a tangy addition serve with Greek yogurt (it’s a lot thicker than American style).

For a sweet addition serve with lightly sweetened Mascarpone.

This shot (and recipe) was my entry to the EBSQ “In the Kitchen with EBSQ: Art & Food” Show in January, 2007.