September 11, 2010
Savoring the temperate and the piquant
The curd filling has just the right amount of pucker-y tang, the best part about a citrus baked anything. It has a very creamy and smooth consistency, a nice contrast to that tart bite. This recipe would work equally well with lemons, but the lime is unexpected, a flavor not always showcased as often as its yellow cousin. The other factor about this tart making it appealing for summer is that, although rich, it isn't heavy. It doesn't sit heavy in the stomach, and a small slice is just satisfying enough to end a meal off the grill.
Of course, for some, one dessert wasn't enough, so we made a small batch of blueberry ice cream as well. That ice cream machine has certainly been well used since its arrival in the mail this past June. It's so convenient, though, so the effort of making a batch of ice cream at any time is minimal and hard to resist. To make the blueberry ice cream, take this recipe for vanilla ice cream and add about a cup of puréed blueberries.
Posted by Hannah at 11:59 PM