This happened in Seattle. Businesses closed. City streets littered with detritus from last night’s fireworks. I’ve never seen this much enthusiasm in our city. It was nearly impossible not to get caught up in the groundswell.
Taking a different direction, literally.
Once in a while, I force myself to take a different path. It’s easy to get comfortable in the familiar, however a simple change in direction, a re-route, if you will, yields new discoveries. While I’m referring to running, the benefit of applying this metaphor to the rest of life’s journey is not lost on me.
As I begrudgingly made my way along the trail, there were trees I’d never noticed before. Fat robins perched on thin branches. I heard the bubbling brook as it meandered downstream and I embraced the crisp in the air.
And I dreamt of spring.
I can’t seem to veer away from it. A messager du printemps, Spring is calling me; fresh, clean and bright. The invitation to wake up after Winter slumber; the hint of sweetness. Naturally, my mind wandered to food, or specifically, lemon curd. When I got home, I pulled The Art of Simple Food, by Alice Waters, off the shelf. I love this book; its simple design, classic and mature, with straightforward recipes and a focus on the local and seasonal. The recipes are brilliantly clear and approachable.
Meyer Lemon Tart
I used Meyer lemons for the juice, and made a luxurious shortbread pastry to showcase the silky custard. Wasting nothing, I made merengue with the leftover whites. I got a bit fancy by adding chopped chocolate and pistachios to some, folding in sliced almonds into others.
I candied the citrus peels with the juiced fruit – the resultant citrus syrup became an impromtu cocktail and soda mixer, a quick and easy hostess gift for last night’s party.
Candied Citrus Peel
Enjoy, and much love,
Meyer Lemon Tart
*note: I imagine the lemon would well with the flavor of thyme, or ginger, a relatively simple addition to the custard. Folding a bit of orange or lemon zest into the pastry adds another layer of dimension.
One 9-inch prepared tart (see link, here)
Lemon Curd (*adapted from The Art of Simple Food, by Alice Waters)
6 Meyer lemons, juiced, approximately 1/2 cup
Zest from one lemon
3 egg yolks
2 Tbsp milk
1/3 c sugar
1 tsp tapioca starch, or cornstarch
pinch of salt
6 tbsp unsalted butter, diced
Optional: 1 tsp fresh thyme leaves, or 1 tsp freshly grated ginger
In a medium saucepan, add whisk together all ingredients except the butter. Bring to a medium heat, and add butter. Stir constantly until thickened. As soon as custasrd is thick enough to coat the back of a spoon, remove from heat, add herbs (if using) and let steep for ~10 minutes.
Pour curd into prepared crust. Bake at 375 degrees for ~15-20 minutes, until set. Remove from oven and allow to cool completely before serving*.
*For ease of serving, this tart will benefit from a brief chill in the refrigerator.