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.
![](http://photos1.blogger.com/img/257/1445/400/Meyer%20Lemon%20Curd%20Tartlets.jpg)
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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