And what do you do when you have a bowl full of delectable Meyer Lemon Curd sitting in your refrigerator? [Recipe courtesy of the most redoubtable Bakerina, her ownself.]
Well, Option One is to just get yourself a tablespoon and eat the Whole Fuckin’ Thing. I seriously considered Option One, but, alas, I have a conscience.
So after leaving that beautiful bowl of sunny goodness to sit in the fridge for a few days while I cogitated upon what to do with it (occasionally grabbing off a spoonful), I finally had that Great Light Bulb That Floats Above Your Head, Signifying A Great Idea sensation. Ah, Option Two! I would make Meyer Lemon Curd Tartlets!
Simple process, really. Whip up some sweet crust pastry and bake it in little tartlet pans - or be a Lazy Turd and buy the pre-made ones, which are far superior to pre-made graham cracker crusts in any event. Into each tartlet crust, emplace a handsome dollop of Meyer lemon curd, and then garnish with fresh raspberries. Raspberries and lemons go well together, but blueberries - hell, blackberries - would have been perfectly serviceable.
Meyer Lemon Curd Tartlets.
Set ’em out...and stand back.
She Who Must Be Obeyed has enjoined me Never To Make This Stuff Again, after having tasted a spoonful of that glorious Curd. But I may, in this rare instance, disobey...
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