...a whole whack of them (technical unit of measure), organic, for $3...
make lemon tart!
I used Dorie Greenspan's recipe in Baking: from my home to yours, which is virtually indistinguishable from the one posted by smitten kitchen here. The differences are these: Dorie calls for two egg yolks, not one, and substitutes 1/2 c heavy cream for 1/4 c of the butter. That quarter cup more liquid may have been responsible for the overflow I experienced; I had to siphon off some of the filling to use just as lemon curd (oh, the tragedy).
My father's sister has a dedication to lemons that encompasses more than their bright taste and cheering scent. She has a lemon-printed jacket and lemon-themed tote bags, lemon soap dishes and – somewhat impractically –
lemon-shaped soap. Last summer I made lemon-blueberry pound cake when we visited her. And always, every time we traipse up North or she flits down South, we make Loukie Werle's lemon pasta. She generally squeezes on a bit more lemon.
My father's sister has a dedication to lemons that encompasses more than their bright taste and cheering scent. She has a lemon-printed jacket and lemon-themed tote bags, lemon soap dishes and – somewhat impractically –
lemon-shaped soap. Last summer I made lemon-blueberry pound cake when we visited her. And always, every time we traipse up North or she flits down South, we make Loukie Werle's lemon pasta. She generally squeezes on a bit more lemon.
