Monthly Archives: May 2020

Lemon Tart

Mother’s Day this year was very different, no big family gathering with lots of good food.  I am not going to complain because we are all healthy and safe.  How was your Mother’s Day?

I have long been a fan of lemons and always have them in the fridge.  I like a twist of lemon in a gin martini.  Thanks to California, lemons are readily available year round here in the USA.

Lemon pie in any form is my favorite dessert.  I wanted an easy pie to make the day special.  This lemon tart is easy and quick to put together.  It is more similar to a Key Lime Pie than a classic Lemon Tart with a curd filling.

if you are a lemon lover, i think you will love this pie.

Lemon Tart

  • Servings: 6
  • Difficulty: easy
  • Print

Crust
1 1⁄4 cups graham cracker crumbs
1/4 cup sugar
1⁄3 cup melted butter

Filling
1 tablespoon grated lemon zest
1/2 cup freshly squeezed lemon Juice
5 large egg yolks
1 can (14 ounces) sweetened condensed milk

Preheat oven to 350 degrees.

For the crust:
Combine crumbs and sugar in medium sized bowl. Stir in the melted butter until thoroughly blended. Pack mixture firmly into a 9 inch tart  (or pie) pan and press firmly to bottom and sides, bringing crumbs evenly up to the rim. Bake in a 350 degree oven for 6-8 minutes, or until light brown. Cool on a wire rack.

For the filling:
Mix lemon zest, lemon juice, and egg yolks in a mixing bowl. Add in condensed milk and whisk until smooth and thick. Pour mixture into the prepared crust and bake until the center is set but still quivers when the pan is nudged, 15-17 minutes. Remove from the oven and allow to cool completely on a wire rack. Then refrigerate for at least 1 hour before slicing.  Store leftovers in a tightly covered container in the fridge for up to 3 days.   Serve with whipped cream and garnish with lemon zest (optional).  

Notes:
1. Because of the small amount of filling this recipe makes, it is perfect for a tart pan, but I have used a regular pie pan in the past.
2.  Egg whites from the eggs can be reserved for another use (or even frozen).

I will leave you with a photo of a gorgeous Hydrangea planter gifted to me for Mother’s Day.  Be safe everyone.

Easy Belgian Waffles

I hope everyone is still doing good under the circumstances.  Some states have begun to reopen but we are still on lockdown until May 28th.  A few restrictions have been lifted.  Lansdcapers can resume work so at least my lawn will get taken care of.

Once all the states reopen, does that mean no more shortages of paper products, flour, and yeast (to name just a few items)?  I did recently find all-purpose flour at a smaller local grocery store.

While searching for flour, I came across a familiar waffle mix that I have used in the past, Krusteaz Belgian Waffle Mix.  I have always been pleased with the waffles made from this mix.  Saving my flour for other baking projects, I made a batch of the waffles for this post and below is the recipe.

These waffles are wonderful served up simply with butter and warm maple syrup.

Easy Belgian Waffles

3 cups of Krusteaz Belgian Waffle Mix
1 1/3 cups water
2 large eggs, lightly beaten
1/3 cup vegetable oil

Heat and lightly spray waffle iron with cooking spray.

Measure the mix by lightly spooning it into a measuring cup and leveling it off.  Whisk the mix, water, eggs, and oil until smooth.  Let batter stand 2 minutes.  Pour about 2/3 cup batter onto waffle iron.  Cook waffles until steaming stops or until golden brown.  Serve with your favorite toppings.  Makes approximately 4-5 seven inch waffles.

To add a bit of color, below is a picture of one of the buds from my rhododendron bush.

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