The wind was howling tonight, so we warmed ourselves with a nice pot of oden in salty broth boiled at the table. Afterward we made Smitten Kitchen’s Whole Lemon Tart, which was terrific if a bit of a step-fest.
Previous dinner posts from mediatinker
- In the Can! - June 7th, 2011
- Still Life with Leftovers - October 18th, 2010
- Twice Baked Potatoes - October 17th, 2010
- Diner à la Française - June 30th, 2010
- Ottolenghi Heaven - June 6th, 2010
That tart looks really good! Mmmmm lemon-y!
Project for the weekend: to make that lemon tart.
It’s a bit of a pain – the crust requires two-step chilling. It is good, but other crusts might be just as tasty. The filling – wow. Looooove the whole lemon in the processor idea.