• Lemon Tart. Photography: Adi Shilon.
    Lemon Tart. Photography: Adi Shilon.
  • Adina Moshe. Photo courtesy of the family.
    Adina Moshe. Photo courtesy of the family.
  • Lemon Tart. Photography: Adi Shilon.
    Lemon Tart. Photography: Adi Shilon.
Recipe

Adina Moshe’s Favorite Lemon Tart

Their favorite dish: Adina Moshe loves a good lemon tart, Spanish music and her grandchildren's stories. Adi Shilon made her favorite pie

It’s hard to properly translate Adina’s favorite swear word because there isn’t an equivalent in English, so I’ll just say that it originates from Arabic and it ain’t pretty but when Adina says it, its dressed with a certain charm that only she can give. Born in the city of Ashkelon 72 years ago, Adina worked at Eldan as a teenager and played an important role in her family’s financial well being. At the age of 18 she joined the IDF and found her way to kibbutz Nir-Oz where a beautiful love story unfolded: a young and beautiful Adina met Sa’eed, her charming and handsome Iraqi swim instructor, and the two have been married for 53 years. A timeless love affair, the two built a home, raised 4 children and enjoy their 12 grandchildren.

When Adina wants to be discreet she speaks Ladino. She enjoys a good lemon pie, swaying to the sounds of Spanish music and loves listening to stories told by her grandchildren. Adina is the grandma we all love to love. She’s warm, cool, funny, and interested in every detail her of her grandchildren’s lives. A hopeless romantic, Adina gives advice from her heart, starts her mornings with a hot cup of coffee and a tasty cookie and goes for a walk around the kibbutz.

On October 7th Adina Moshe was kidnapped by Hamas. Sa’eed, the love of her life was murdered.

After 49 days in captivity, Adina was returned.

Ingredients for Lemon Tart

For Sabina Waldman's crispy dough:

  • 10.6 oz (300 grams) white flour
  • 7 oz (200 grams) Salt cold, cut into cubes
  • 5.3 oz (150 grams) confectioner's sugar or regular sugar
  • 1 tablespoon lemon juice or white vinegar
  • 1 teaspoon Salt fine

For Sabina Waldman's lemon cream:

  • 7 oz (200 grams) lemon juice
  • 7 oz (200 grams) water
  • 5 egg yolks
  • 1/4 cup (40 grams) cornstarch
  • 5.3 oz (150 grams) Sugar
  • grated lemon peel from one lemon
  • 5.3 oz (150 grams) butter cold, cut into cubes

For the meringue (which is Shay Golan's Vanilla Crembo):

  • 4 egg whites from medium eggs
  • 1/2 vanilla pod
  • 10.6 oz (300 grams) Sugar
  • 3.17 oz (90 grams) water

Instructions

Prepare the crispy dough:

  • 1. Mix everything in a food processor in short pulses until you reach a crumbly mixture. Transfer to a surface lined with plastic wrap, press the crumbs into a dough and shape as round and flat as possible. Wrap well in plastic wrap and chill in the fridge for at least an hour.

  • 2. Roll the dough out (if it's too stiff, give it a moment to warm up a bit) and press it into the pie pan. Put it in the freezer for half an hour.

  • 3. Preheat the oven to 356F (180C) degrees. Line with parchment paper or tinfoil and fill with pie weights. Bake at turbo/fan/convection for about 10 minutes. Remove the pie weights and bake until golden. Set aside to cool.

Prepare the lemon cream:

  • 4. Bring the water and lemon juice to a boil.

  • 5. In a large heatproof bowl, beat the egg yolks well and mix them with the sugar, cornflour and lemon zest. Temper the eggs by pouring ladlefuls of the lemon/water mixture into the eggs and whisking constantly. Return the mixture back to the pot and continue to cook and mix on medium-low heat for about two minutes until it begins to bubble and thicken. Remove from the heat, let cool slightly, and transfer to a blender and gradually add the butter while blending.

  • 6. Pour over the cooled tart shell, cover with plastic wrap and place in the refrigerator until completely cooled and set.

Prepare the meringue:

  • 7. Put the sugar and water in a saucepan over medium-high heat.

  • 8. At the same time, in the bowl of a stand mixer fitted with the whisk attachment, place the egg whites and the contents of the vanilla bean pod. Only when the mixture on the heat starts to gently bubble should you turn on the mixer to medium speed. If you have a thermometer, you want the sugar/water to reach 240F (116C) degrees. Don't you have a thermometer? No problem! Wait for the big bubbles that first fill the pot to become smaller. It takes about five minutes from the time it begins to boil.  

  • 9. When the egg whites are stable (!) gather your patience and start pouring in the sugar water, with the mixer running, in a thin trickle. Continue whipping on low-medium speed until a stable meringue is formed, such that when you insert a finger into it, it comes out with a stiff peak that does not droop.

  • 10. Arrange on top of the lemon cream and lightly toast with a torch, or not. Serve.

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This recipe is part of Adi Shilon’s “Their Favorite Dish” project, which tells the story of 60 abductees through the recreation of their favorite recipe for a pastry or dessert. For all the details and additional recipes in the project.

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