Yesterday was just one of those days. Nothing was wrong per se, I just felt kinda off. It was like I was missing someone but I didn’t know who or I had forgotten something but didn’t know what. The sun was covered up by a layer of gray clouds and I just couldn’t bring myself to turn off the depressing Josh Ritter music that was on repeat.
Whenever I feel like this I force myself to go for a run and by the time I come back I feel better. Yesterday I just couldn’t get my sneakers on though, so I did the next best thing: I started to bake. There’s something perfectly mindless and methodical about the measuring, mixing, and decorating. I decided to make my favorite dessert, a lemon tart, and after it cooled I sliced a piece for myself and all was right in the world again.
Of course I woke up this morning, the sun was out and I couldn’t remember what I was down about just a handful of hours earlier. It seemed like the perfect day for a pitcher of sweet lemonade, and luckily I had some on hand…
For the pie crust I bought a frozen pre-made one (because I’m a New Yorker). Preheat the oven to 350°F, press dough in to a 9 1/2-inch round fluted tart pan with removable bottom. Bake until edge is golden and bottom is set, about 20 minutes, then carefully remove pie weights and bake until bottom is pale golden, 10 to 15 minutes more. Quickly repair any cracks in shell with scraps, then immediately brush hot pastry all over with some egg white. Leave oven on.
- 4 large eggs
- 1 1/2 cups sugar
- 2 teaspoons finely grated (with a rasp) fresh orange zest
- 1 1/2 teaspoons finely grated (with a rasp) fresh lemon zest
- 1/2 cup fresh orange juice
- 1/2 cup fresh lemon juice
- 1/4 cup heavy cream
Whisk together all filling ingredients until combined well. Put tart shell (in tart pan) on a baking sheet and transfer to oven. Carefully pour filling into shell and put foil strips over rim of pastry to prevent burning.
Bake tart until filling is barely set but trembles slightly in center when gently shaken, 20 to 25 minutes. Cool completely in pan on a rack, about 45 minutes. (Filling will continue to set as it cools.) Dust with powdered sugar.
(Adapted from a recipe I found on Epicurious, which was Adapted from Not Afraid of Flavor by Ben and Karen Barker)
Old Fashioned Lemonade
- 2 cups fresh lemon juice (about 12 lemons), strained
- 4 cups water
- 1/2 cup sugar
- Ice, for serving
- lemons slices, for serving
- vodka, for relaxing, feel free to add as much as needed
Pour the strained lemon juice into a large container, add water and sugar, then stir (or to get rid of stress, shake vigorously) until the sugar dissolves. Serve the lemonade in glasses over ice garnished with a lemon slice. Makes 1 1/2 quarts without ice.
More happy lemons:
Napkin, Williams and Sonoma
Cupcake papers, Sur La Table
Cake Stand, Bauer LA
Plate, Williams-Sonoma Home