Although it hasn’t felt like winter for a long time around here (sorry, Toronto), Meyer lemons can still be found – there’s still time. Those yellow-orange, smooth-skinned lemons that came to be out of the union of a regular lemon and mandarin are milder, smoother, less harsh than a traditional lemon – but if there are none to be found, any old lemon will do. (And will in fact give your curd more pucker, if that’s what you’re after.) There is something nostalgic about a tiny lemon tart, even if you haven’t grown up with them, nor have a grandma who happened to make lemon curd. They feel like they should go with afternoon tea parties and tiny silver spoons, and yet that’s an occasion I rarely take part in, all the men in my life even less so, and yet they tend to be the ones to dive into a plate of lemon tarts as if they haven’t eaten in a week. And evenContinue reading
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