Thursday, April 11, 2019

Meyer Lemon Tart with a Gingersnap Crust

Meyer Lemon Tart with a Gingersnap Crust 
Cook's Notes:
A contrast in textures works well with this flavor combination. The lemon curd is buttery smooth as well as tart. The gingersnap crust is spicy yet sweet, with a delightfully buttery crunch. Need I say more? Yin and yang to the nth.
Recipe adapted from
  • 2 c. crushed gingersnaps (use a food processor)
  • 1/4 c. dark-brown sugar
  • 3 TB. butter
  • 2 large eggs
  • 3 large egg yolks
  • 1/4 c. granulated sugar
  • 1/2 tsp. cornstarch
  • 3/4 cup fresh Meyer lemon juice or regular  lemons fresh juice (about 3 large lemons) 
  • 3 tsp. lemon zest
  • 1 stick of butter
  • 1 tsp. vanilla 
  • Toasted coconut and almonds
Optional Topping
  • 1 c. heavy cream
  • 1 tbsp. confectioners' sugar
  • 1/2 tsp. almond extract or 1 tsp. Amaretto
  • Preheat the oven to 350 degrees. In a medium bowl, combine the crushed cookies, brown sugar, and cooled melted butter with a spoon. 
  • In a 9-inch fluted tart pan with a removable bottom, press the cookie mixture in an even layer on the bottom and up the sides. Bake until fragrant, 8 minutes. Remove from the oven and transfer the pan to a wire rack to cool.
  • In a medium saucepan, off the heat, whisk the eggs and yolks, granulated sugar, and cornstarch to combine. Transfer the saucepan to medium-low heat. Add the lemon juice and zest, and whisk continuously until the mixture is thick enough to coat the back of a wooden spoon, 6 to 8 minutes. Remove from the heat and whisk in the butter pieces and vanilla.
  • Pour the mixture into the cooled cookie shell. Transfer the tart to the oven and bake until the crust darkens slightly, about 20 minutes. Transfer to a wire rack and let the tart cool to room temperature.
  • Sprinkle with toasted coconut and almonds or add a dollop of whip cream.
  • In a medium bowl, using an electric mixer on high speed, whip the cream until soft peaks form, about 3 minutes. Add the confectioners' sugar and almond extract, and whip until the peaks are almost stiff, about 2 more minutes. Slice the tart and serve each slice with a dollop of almond whipped cream

Spring Rain

by Sara Teasdale, an American lyric poet
(August 8, 1884 – January 29, 1933)

I thought I had forgotten,
But it all came back again
To-night with the first spring thunder
In a rush of rain.

I remembered a darkened doorway
Where we stood while the storm swept by,
Thunder gripping the earth
And lightning scrawled on the sky.

The passing motor buses swayed,
For the street was a river of rain,
Lashed into little golden waves
In the lamp light's stain.

With the wild spring rain and thunder
My heart was wild and gay;
Your eyes said more to me that night
Than your lips would ever say. . . .

I thought I had forgotten,
But it all came back again
To-night with the first spring thunder
In a rush of rain.

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