This winter all the snow came to Massachusetts, which has meant so many workouts — physical shoveling workouts and mental commuting-on-the-MBTA workouts. But, it’s also meant extra days off, which I’ve tried to use wisely for fun and projects.
We snuck in some expert-level sledding,
and made another recipe for my 12 treats resolution.
This time I opted for lemons, in the form of Tartine’s Shaker Lemon Pie (but really it’s a tart) (pg 69). Several years ago I had the best almond croissant at their bakery in SF. It’s one of those food experiences that’s stuck with me, so when they published their first two cookbooks, the Huz and I were all over them. While I wish the book’s editor would’ve insisted on less precious writing, the recipes can’t be beat.
Some thinly sliced, macerated lemons:
A couple of eggs, then pour it into the crust:
Top w/ the second crust, a little egg wash, and some demerara sugar:
Then bake it off:
The result was a crispy crust and a pleasantly jam-like filling. I was so pleased that it wasn’t too eggy, despite the four eggs. Perhaps Mom’s super-fresh eggs did the trick, or else the lemon killed the egginess. Not sure.
I loved the pieces of rind, but can see how not everyone would be a fan. I think using a mandoline for extra-thin slices or switching to Myer lemons would make the rinds seem less rind-y. The dessert becomes magically kid-friendly, when they’re allowed to manually extract the rinds from their mouths. Super classy, I know. :)
Shaker Lemon Pie – Tartine cookbook, pg 69
Flakey Pie Crust, Tartine cookbook, pg 194