Elizabeth Scott employee shares winning dessert recipe

Written by Healthy Living News. Posted in January

This holiday season, if you are looking to make a different type of holiday treat for family and friends, why not try a lemon tart? Brigitte Radabaugh, RN, a long-time staff member at the Elizabeth Scott Community in Maumee, won the company’s annual pie-baking contest with a lemon tart recipe. Radabaugh is the Elizabeth Scott Community’s Health Services Coordinator for Independent Living and Assisted Living Level I.


“I did a little research on this recipe online, but of course I tweaked it like most bakers do to add my own personal touch,” says Radabaugh. “I wanted to stay away from doing traditional pies for the contest, and apparently it paid off. I’m so glad the judges and our residents enjoyed my lemon tart. It was a lot of fun to bake.”

“Each year we hold an annual baking contest for staff, family members, and volunteers,” says Matt Bucher, Director of Marketing. “As a matter of fact, even our residents get involved in a separate competition among our different levels with assistance from our Activities staff. Food is such an important part of all of our lives. Meals have always been a great gathering and meeting place for families, especially around the holidays. We wanted to share Brigitte’s recipe with Healthy Living News readers, and we hope it brings a little enjoyment to them.”

Brigitte Radabaugh’s Lemon Tart

1 Tbs. all-purpose flour, plus more for surface

1/2 recipe basic pie dough

2/3 cup buttermilk

1/2 cup granulated sugar

2 Tbs. light brown sugar

2 large eggs

2 tsp. finely grated lemon zest

1/4 cup lemon juice

2 Tbs. unsalted butter, melted

1/8 tsp. kosher salt

Confectioners’ sugar, for dusting

Preheat oven to 350° F. On a floured surface, roll ½ dough recipe to an 11-inch circle. Transfer dough to a 9-inch tart pan with a removable bottom. Press dough into corners; fold overhang into the pan and press firmly into the flutes. Freeze 15 minutes.

Line tart pan with parchment paper, leaving an overhang, and fill with dried beans. Bake, on a rimmed baking sheet, until edges are golden brown, 30 to 35 minutes. Remove parchment and beans. Bake until bottom is light golden and dry, 5 to 10 minutes.

Whisk together flour, buttermilk, granulated sugar, light brown sugar, eggs, lemon zest and juice, butter, and salt. Carefully pour into warm tart crust to within 1/4 inch of the top. Bake until filling is set, 50 to 60 minutes. Cool on a rack at least 2 hours. Remove tart ring and dust with confectioners’ sugar.❦


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