How to Cope with Too Much Snow

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