Thursday, August 19, 2010

Lavender


IMG_0033, originally uploaded by TTT with Toulouse.

We cut back all the lovely lavender today and tied it into fragrant little bundles. The bundles will be for sale at
Petit Soleil's
Fete d'Arte
Saturday, August 21, 2010
12 - 4
for
2 Euro.

Wednesday, August 18, 2010

When Sandy Gives You Lemons, Make Tarte au Citron

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L E M O N S
......
My friend and work- out buddy,
Sandy,
has this
Meyer Lemon tree
that gives
lemons
all year around.


(show off those buff abs, Sandy!)


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Sandy
always has
lemons
to keep
and to share!

Toulouse and I
stopped by
Sandy's house
to grab some
lemons
off of the
giving tree.
They
smelled like
LEMON MERINGUE PIE!
really!!

I
love
Lemon Meringue Pie

without the meringue.

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Look at these fragrant beauties!



So,
what about
Lemon Curd?

mmmmmmmmmm..





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First I zested four lemons,
and then
I juiced them.


The juice
6 eggs
and sugar
cook in the double boiler for about 10 minutes
until
thick and
Hollandaise like.


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After cooking,
take off heat and add
butter
(Ah, butter!)
and the lemon zest



Incorporate
aka
mix well



Then,
a crust!
I really love the crust
in the Bavarian Apple Torte recipe
from
DEUX
(Petit Soleil's Recipe Collection),
so,
that's what I made.
It's
SO
EASY!



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Grind up
walnuts,
add flour
sugar
and butter
(Ah, butter..)



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pat the dough
into a springform
or tart pan


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bake for about 15 minutes
or so


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ready
to be filled
with
lemon curd

That's it!!
Chill for a few hours
until set


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The rest of the curd
is in two jars...

Maybe to spread on some
lemon-coconut scones

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ooops
I didn't chill the tarte
long enough

Patience is not my
forte


it gooped,
a bit

Pretty yummy,
though...


TARTE AU CITRON

Lemon Curd
First zest about 4-5 fragrant lemons. Save. Squeeze the juice from the lemons and run it through a sieve. measure about
2/3 c.fresh squeezed lemon juice
add
1 1/2 c. sugar
6 eggs
to top part of double boiler. Cook the lemon mixture over boiling water until it thickens - (about 8 - 10 minutes).
Take off heat and add
6 TBS. butter
3 Tbs. lemon zest
and
1 tsp. vanilla

let cool

Crust
1 c. walnute
process in food processor until it becomes walnut meal
3/4 c. flour (I use whole wheat pastry flour)
1/2 c. sugar
process and add
6 TBS. butter (cut up)
process until combined
Press into a springform or a tart pan. Bake at 350 degrees for about 15-20 minutes - until golden
Let cool!
Pour lemon curd into crust and chill until set.
or don't wait and just eat it.
So
Good!