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Quick & EasyBy Beverly Barbour
Okay, so spring has sprungThe grass is riz' and we don't need to worry about where dem flowers is. They be here right now, along with sunshine, longer days and more fresh fruits and vegetables for we lucky folk who live in the U.S. of A. to enjoy. Time was when spring just meant mud and slush. We still have that, though less and less with global warming or the Great Spirit warming up the planet for us, earlier and earlier. So let us get on with the good things that spring brings to our tables. I suppose a lemon tart could happen any time of year, but I just happen to have had a friend spring forth with a great recipe for one. Dress it up with a few raspberries, blueberries, or strawberries if you have them. If not, just use a little lemon zest and this fresh tasting dessert with zing with or without spring and springtime fruits. Lemon Lover's Tart Barbara Church of Montello, Wis., says that this recipe came to her from Food and Wine magazine. Barbara is such a fine cook, that she may have personalized it a bit, and so have I, and so will you. It is one that wears the word "terrific" on the top of my copy. Lemon Pastry Shell: 1 stick (8 tablespoons) butter, melted and cooled
Preheat oven to 350 F. Butter a 9-inch fluted tart pan with a removable bottom or use a pie pan. Stir together melted butter, vanilla, almond extract, lemon zest, confectioner's sugar and salt. Gradually stir in flour to form a smooth soft dough. Place dough in center of buttered pan; using tips of fingers, evenly press dough along bottom of pan and up sides. It will be quite thin. Bake shell in center of oven for 12 to 15 minutes or just until dough is firm and lightly browned. Let cool completely before filling. Do not remove from pan before the tart is filled and set. Lemon Curd Filling: (You could buy lemon curd and use it.) 2 large eggs, room temperature
In top of a double boiler set over, but not touching, simmering water, combine eggs, egg yolks and sugar. Whisk frequently until mixture thickens and turns pale yellow, about 10 minutes. Whisk in butter, piece by piece, allowing each piece to melt before adding the next. Add grated zest and lemon juice and whisk frequently until the mixture is thick and the first bubbles appear, about 10 minutes longer. Do not let boil. Pour filling into Lemon Pastry Shell. Set tart aside at room temperature until the filling firms up, about 30 minutes, before unmolding and serving. Garnish with strips of lemon zest, if desired. Makes 8 servings. *Note. To blanch lemon zest, boil it in water for 3 minutes and drain. Rinse in cold water to refresh. Drain. The recipe calls for this step, but I made this delicious tart without bothering with the boiling and blanching. Lemon Coconut Macaroons If you've made the lovely lemon tart above you will have three egg whites looking longingly at you every time you open the refrigerator. Put them to work in light and lovely cookies with sweetness tempered by the tang of lemon. 3 large egg whites
Put oven rack in middle position and preheat oven to 325 F. Butter a baking sheet and line with foil. Lightly butter and flour foil, knocking off excess flour. Stir together egg whites, sugar, zest, vanilla and a pinch of salt until combined then stir in coconut. Drop tablespoon-size mounds about 1 1/2 inches apart onto baking sheet. Bake until tops are pale golden in spots, 15 to 20 minutes, then carefully lift foil with cookies from baking sheets and transfer to a rack to cool completely. Makes 24. Golden Yellow Pound Cake Serve with rhubarb or strawberry sauce or fresh berries of any kind.
Glaze: 1 1/4 cups confectioners sugar
Heat oven to 325 F. Combine sugar and butter in large bowl. Beat at medium speed until creamy. Continue beating, adding eggs one at a time, until well mixed. Reduce speed to low; gradually add flour, baking powder, baking soda and salt alternately with buttermilk until well mixed. Stir in lemon peel and 1 tablespoon lemon juice. Spread batter into greased and floured bundt pan. Bake 55 to 65 minutes or until toothpick in center comes out clean. Cool 10 minutes; remove from pan. Cool completely. Glaze: Stir together powdered sugar, 2 teaspoons lemon juice and enough milk for desired glazing consistency. Drizzle over cooled cake. Spring into the kitchen!
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