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.

When Sandy Gives You Lemons, Make Tarte au Citron

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!)

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.

Look at these fragrant beauties!

So,

what about

Lemon Curd?

mmmmmmmmmm..

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.

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!

Grind up

walnuts,

add flour

sugar

and butter

(Ah, butter..)

pat the dough

into a springform

or tart pan

bake for about 15 minutes

or so

ready

to be filled

with

lemon curd

That's it!!

Chill for a few hours

until set

The rest of the curd

is in two jars...

Maybe to spread on some

lemon-coconut scones

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!