Vibrant Lemon Curd, Strawberry Jam, and Nutty Cornmeal Crust Tarts.
The Lemon Curd
Ingredients
- 4 lemons (juice and zest)
- 1 cup granulated sugar
- 1/2 cup unsalted butter (at room temperature)
- 4 large eggs
Instructions
- In a heatproof bowl, whisk together the lemon juice, lemon zest, sugar, and eggs.
- Place the bowl over a pot of simmering water (double boiler) and stir continuously until the mixture thickens.
- Add the butter to the thickened lemon mixture, stirring until the butter is fully melted and incorporated.
- Continue to cook and stir until the lemon curd reaches a consistency that coats the back of a spoon.
- Remove the bowl from heat and let the lemon curd cool slightly.
- Once cooled, transfer the lemon curd to jars or airtight containers and refrigerate.
Strawberry Jam
Use a dollop atop a lemon tart, a flaky biscuit, or crunchy toast.
Ingredients
- 4 cups fresh strawberries hulled and sliced
- 2 cups granulated sugar
- ¼ cup lemon juice
Instructions
- In a large saucepan, combine strawberries and sugar. Let it sit for about 15 minutes to allow the sugar to dissolve.
- Place the saucepan over medium heat. Stir in lemon juice and bring the mixture to a boil.
- Once boiling, reduce the heat to low and simmer, stirring occasionally. Skim off any foam that forms on the surface.
- Cook until the jam thickens, usually around 20 to 25 minutes. You can perform a gel test by placing a small amount on a cold plate—if it wrinkles, it's ready.
- Remove from heat and let it cool for a few minutes.
- Pour the jam into sterilized jars, leaving a bit of space at the top. Seal the jars and let them cool to room temperature.
- Once cooled, store the jars in the refrigerator. Enjoy your homemade strawberry jam!
- Remember to follow proper canning procedures if you plan to store the jam for an extended period outside the refrigerator.
Cornmeal Tart Dough
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter coldand cut into small pieces
- 1 large egg yolk
- 2 to 4 tablespoons ice water, starting with 2 tablespoons then slowly adding more if needed
Instructions
- In a table top mixer, combine the flour, cornmeal, sugar, and salt. Add the cold butter and mix until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the egg yolk and 2 tablespoons ice water.
- Slowly add the egg mixture to the flour mixture while mixing, until the dough comes together. Slowly add additional water if needed.
- Turn the dough out onto a floured surface and knead it briefly until smooth. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 350 degrees.
- Roll out the chilled dough on a floured surface and cut to fit the desired tart mold.
- Bake at 350 degrees for 10 to 15 minutes.
- Remove from oven and let cool before filling with lemon curd, strawberry jam, and whipped topping.
The last bite, often savored and memorable, encapsulates the culmination of flavors, textures, and experiences in a meal, leaving a lingering imprint on the palate and a sense of satisfaction that extends beyond mere sustenance long after the plate is empty. By Stephen Coe.
