I’m celebrating a milestone birthday in a mere handful of weeks. I can’t help but ponder what I want for rest of my life. What do I want to do – for a living; as a passion? Where should I live? Who do I want to be? How will I leave my mark? Who do I want by my side? That Talking Heads song, “Once in a Lifetime,” has been running through my brain this week.
And you may tell yourself, this is not my beautiful house
And you may tell yourself, this is not my beautiful wife
And you may ask yourself, well how did I get here?
In truth, I don’t know what I want – and haven’t a clue how I ended up here. My chosen path isn’t clear to me – I just know this isn’t it. Not having a clear notion of what one wants for their life is fine at 18, not so much when one has less than half her years remaining.
So, I bake tarts and ponder life.
Rich Lemon Tart
- 1 Tablespoon plus 2 teaspoons lemon zest
- 1 cup fresh lemon juice
- 1 1/3 cup sugar
- 4 large eggs and 2 egg yolks
- pinch salt
- 1 ¾ sticks unsalted butter, cut into small pieces
- 1 cup heavy cream
- ½ teaspoon gelatin CRUST
- 1 1/3 cups All-purpose flour
- 1/3 cups sugar
- ¾ teaspoon lemon zest
- 1/2 teaspoon salt
- 1 stick plus 2 Tablespoons unsalted butter, melted
- Make Lemon Curd: Whisk together zest, juice, sugar, eggs, and salt in a saucepan. Add butter all at once and cook over moderately low heat, whisking constantly until curd is very thick and first bubbles appear on the surface, about 10 minutes. Pour curd through a sieve into a bowl. Cover and chill.
- Make Crust: Heat oven to 325 degrees. Whisk together flour, sugar, zest and salt. Add melted butter and stir together until dough forms a ball. Press dough on bottom and up sides of 9” tart pan. Prick bottom of shell with fork and pre-baked until golden, 20-30 minutes.
- Assemble Tart: Whisk together heavy whipping cream with gelatin. Add 2/3 of lemon curd to whipping cream and fill tart pan almost full. Finish with a layer of pure curd. Refrigerate until ready to serve.