I have taken a bit of a break. Unexpected and unintentional….
Nights where I would normally plop down and flip on the TV to something mundane and focus most of my attention on editing photos – just a bit of a tweak…up-ing the contrast or brightness – not a whole lot, because in all honesty, I don’t understand photoshop one bit. And then I try to write something down … generally the thoughts in my brain flood these pages….and more often than not, the words and thoughts have nothing to do with the recipes I post. Which is fine. And that is why I love blogging…there are no rules. You can over share, under share. It is up to you. Or me. More me than you…unless, you too, have a blog…which in that case you probably totally agree with me.
These nights of blogging haven’t been happening as of late. Vegging out on the couch with a bourbon cocktail of some sort (or hot chocolate because it is still freaking freezing here in the great state of Ohio) and watching Skyfall one more time or trying to watch Downton Abby Season 2 - which I just can’t get into. I am a minority on this one, aren’t I? My mind won’t stay focused. Half way through and I am on Twitter. Or find myself cleaning the kitchen. Or looking for brownies in the freezer. ADHD anyone? Ugh. I need Ritalin to watch Downton Abby. I think I am calling it quits. On to the next series. I am taking recommendations. Anyone?
But here I am …getting back into some sort of routine.
WIth routine comes lemon tart, naturally. There may be snow on the ground or freezing rain falling from the sky (ugh, really Ohio?)…but my daffodils are peeping through the ground and my mind is thinking spring. As is my stomach.
Lemons are full on spring. Right? Bright and sunshiny….being that they are yellow. Just makes sense.
Gather ingredients for your shortbread crust. Carry them around in your favorite pie plate you may have swiped from your grandma. The crack on the far edge makes me smile. I am a lover of imperfections.
Your crust will need a lightly beaten egg.
Egg is like food spackle. I work great with food spackle. Real spackle. Not. So. Much.
Fingerprinted crust. You will need to Instagram this bad boy. Normal, right?
I have a tendency to Instagram my weekend baking moments.
Bear with me.
Bright. Sunshine. Happy.
And if I must be honest…this tart was epic, if I may say so myself.
And I will.
Tart. Bright. Sweet.
Just what this dreary March is in desperate need of.
- 1+1/2 Cups All-Purpose Flour
- ⅛ Teaspoon Salt
- 1 Stick Butter (1/2 Cup), Room Temperature
- ¼ Cup White Granulate Sugar
- 1 Egg, lightly beaten.
- 1 Cup Freshly Squeezed Lemon Juice (about 6 lemons)
- Zest of 1 Lemon, finely grated
- 1 Cup White Granulated Sugar
- 12 Tablespoons Unsalted Butter, cut into pieces
- 4 Large Eggs
- 4 Large Egg Yolks
- Prepare the crust first. Whisk together salt and flour. Set aside.
- Beat together butter and sugar until light and fluffy. With mixer on low, gradually add beaten egg. Mix until incorporated.
- Add flour and mix until ball forms – it will be crumbly at first, but it will eventually come together.
- Butter the bottom and sides of a 9 or 10inch removable bottom tart pan. Place the dough into the prepared pan and with your fingertips, evenly press the dough onto the bottom and up the sides of the tart pan. Poke the bottom of the crust with the tines of a fork. Place crust in freezer for 15 to 20 minutes.
- Preheat oven to 400F.
- Place tart pan on a baking sheet and bake crust for 5 minutes at 400F. Decrease oven temperature to 350F and bake for an additional 10 to 15 minutes, until lightly golden brown.
- Remove from oven and let cool while you prepare lemon curd filling.
- Prepare filling. In a medium sized bowl, whisk together eggs and egg yolks. Set aside. Also, have a mesh strainer at the ready.
- in a medium sized saucepan, combine lemon juice, zest, sugar, and butter. Place over medium-low to medium heat and cook until butter melts. Stirring occasionally.
- Once butter is melted, slowly whisk about ½ cup of the warm lemon mixture into the eggs, stirring constantly, to warm(or temper) them.
- Scrape the warm egg mixture back into the saucepan with the remaining lemon mixture and cook over low heat, stirring constantly, until mixture thickens – about 20 minutes.
- Place mesh strainer over a medium sized bowl and strain mixture, pressing the mixture through with a rubber spatula.
- Pour mixture into pre-baked tart shell and place in oven (at 350F) for about 5 to 10 minutes to set the filling.
- Remove from oven and let cool completely before serving. Serve with a sprinkle of powdered sugar.
* lemon curd filling adapted from David Lebovitz