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Saint Street Inn opened in Lafayette, Louisiana, in August, serving farm-to-table food to the city's Saints Streets neighborhood. This time of year, owners Mary Tutwiler and Nathan Stubbs are taking advantage of in-season fruits like satsumas and Meyer lemons. The restaurant's baker, Gaylen Delcambre, is currently serving a Meyer Lemon Tart on the dessert menu. The recipe is an 1985 Martha Stewart one and the dish a Thanksgiving favorite for its refreshing tartness after a heavy meal of turkey and stuffing. Delcambre suggests taking sugar and bruleeing the top or just serving the tart with a dollop of whipped cream. 2 cups sugar 1 cup lemon juice Zest of 3 Meyer lemons 2 sticks cold butter, cut into cubes 12 egg yolks 1 pie crust (recipe below) Whisk all ingredients except butter well, then cook on medium heat stirring constantly until bubbly and thickened. Remove from heat and pour into a large bowl through a sieve to remove zest. Gradually beat in butter and then pour into prepared crust. Put in fridge uncovered for two hours then remove and keep at room temperature. Decorate the top by piping a beaten egg white or whipped cream around the edges. Pie Crust 1 1/4 cups flour 1/8 cup sugar Pinch of salt 1 stick

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