I am very lucky that my sister has a giant Meyer lemon tree. There was no shortage of fragrant, juicy lemons while creating this recipe. You can use Eureka lemons but because they’re more tart, I’d increase the sugar to 2/3 cup. This tart has three components: sablee crust, lemon curd filling and lightly sweetened whipped cream. Pretty classic and simple. Okay, I made the top look a little fancy because I got a new piping tip, but other than that, this is my take on the classic lemon curd tart.
The secret for this simple cake is the cream cheese IN the batter that makes it stay super moist, even when I had to bake the cake on the longer side, about 85 min. I used my Emile Henry loaf pan which could barely contain the batter and it was on the verge of over-flowing. Thankfully, no baking fail.
Isn’t she a beauty? When I was in Charleston I ate my fair share of biscuits, oysters and fried chicken but the trip wasn’t complete without cake, more specifically The Ultimate Coconut Cake from Peninsula Grill.
Dumpling making is the perfect weekend activity. Grab a friend, set up an assembly line and put on your favorite music. I enlisted my mom to help. She made Chinese food while I was growing up, so naturally, she had some thoughts about what should go in the filling. She helped with the seasoning and I added all the stuff (Lots of green onions! Mushrooms!). The resulting recipe is a hybrid of our experimentation.
