March 15, 2018
The snow is incredible. Three feet and still coming down. We haven’t been able to leave the house for days now – the driveway is impassable – and I’m feeling isolated and alone.
But lemons make everything better. On days like this I find myself going to the refrigerator, reaching for a lemon, running my fingers across the peel and allowing the fragrance to float into the air. It’s an instant reminder that this weather won’t last, that spring will come.
And then I make a lemon tart.
Begin by making the tart shell. If you have some nuts on hand – I like cashews in this crust but almonds or hazelnuts are also excellent – carefully toast a handful, then grind them up with 3/4 cup flour, 1/4 cup confectioners sugar and a pinch of salt. Cut half a stick of cold butter into the mixture with two knives, then stir in 3 tablespoons of olive oil and an egg yolk. Press the mixture gently into a 9 inch tart shell with a removable bottom. Chill if you have time; if not, bake in a 400 degree oven for about 15 minutes and allow to cool.
To make the filling, grate the zest from one lemon. Then squeeze 4 lemons and mix the juice with the zest, 3/4 cup sugar, 2 teaspoons cornstarch, 2 whole large eggs plus 2 large yolks. Whisk over medium heat until the mixture begins to boil; keep whisking for a couple more minutes. Remove from the heat, add ¾ of a stick of butter, cut into pieces, and whisk the mixture until the butter has vanished. Spread into the tart shell, allow to cool, then chill for at least 2 hours.
Categorised in: Desserts