When I confess my fears about child rearing at the dinner table, my family resorts to smiling, they look at each other with knowing glances, and then they all respond in a resounding chorus, "You'll be just fine, and you'll love it". Ryan, on the other hand, is a natural. He is more enamored with babies than any man I've ever met; Ryan would be happy holding our nephew for hours, he would be content to sit in our front lawn and roll a ball back and forth with our three-year-old neighbor. Simply put: he would be an amazing father.
So if our birth control fails us, at least I know that my child would have one parent who was prepared to cradle and cuddle and sacrifice their sanity.
And of all these thoughts make me so appreciate the love and care that my own mother poured into our lives. She lived selflessly for over twenty years, raising two teenage stepdaughters and then turning around to have two more of her own. Over the weekend, our family celebrated my mother’s birthday, and I was able to do what I love best (which, I assure you, is not playing with plastic blocks). I made a lovely lemon tart with a thick shortbread crust that my mom and I enjoyed with a very adult-like appreciation
This recipe came about after perusing quite a few variations of a classic lemon tart. I settled on a sweeter shortbread crust and a simple lemon curd that required little more than lemon juice, sugar and egg.
My mom (and the rest of the adults) found the tart to be an ideal way to end our summer celebration of my mom's special day. After a filling meal of grilled meats and vegetables, freshly baked bread and watermelon, the only thing our stomachs cared to handle was a small sliver of tart (and I guess those small slivers turned into larger ones as we kept on cutting off more after finishing our share).
So this tart is a tribute to all the wonderful mothers and fathers out there who selflessly sacrifice day after day. I sincerely hope you can find a baby sitter this weekend and that you and your partner can go out and enjoy some adult recreation (topped off with sweets).
*Adapted from Simply Recipes and Ina Garten
Crust:
1 1/2 cups flour
1/2 teaspoon salt
1/2 cup (1 stick, or 1/4 pound) unsalted butter, softened at room temperature
1/2 cup sugar
1 large egg, beaten
1/4 teaspoon almond extract
1 Tbsp lemon juice
Lemon Curd:
4 lemons, at room temperature
1 1/2 cups sugar
1/4 pound (1 stick) unsalted butter, at room temperature
4 extra-large eggs, at room temperature
1/8 teaspoon salt
1. Combine your flour, salt, butter, and sugar in a bowl. Using a pastry blender or a fork cut the butter into the flour until the dough forms flaky lumps (Working with your fingers is suitable too!) With a large spoon, mix in the egg, almond extract, and lemon juice. The dough should begin to form a ball, but might seem very dry. Flatten your dough into a disk, wrap in plastic wrap, and refrigerate at least an hour.
2. Pre-heat your oven to 350°F.
3. Allow your dough to sit at room temperature for 10-15 minutes so that it is workable. It should be somewhat pliable before you begin rolling out. Roll out the disk between two sheets of parchment paper to a 12 inch round circle.
4. Press your dough into the 10 inch tart pan, cutting off excess dough and pressing in to fill patches. Place aluminum foil over the foil and gently mold it to the dough in the pan. Add pie weights and bake in preheated oven for 20 minutes. Remove from oven and allow to cool before filling.
MEANWHILE:
1. Remove the zest of the lemons with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the lemons to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lemon zest. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
2. Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10-15 minutes. The lemon curd will thicken at about 175 degrees F, or just below a simmer. Remove from the heat.
3. Fill the tart shell with warm lemon curd and allow to set at room temperature.
Monet
Anecdotes and Apple Cores
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