“Deep summer is when laziness finds respectability.” ~ Sam Keen
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
After Nissa’s KIA was unsuccessfully stolen once and successfully stolen twice, she decided it was time to finally get a Nissan… CORA makes me smile every time I look at her! Since everyone’s favorite meal is a hamburger, we decided it was time to head to Peppermint Twist (best Minnesota drive-in) for Wednesday night dinner… delicious, made-to-order classics on a perfect night!
RECIPE OF THE WEEK
Summer is the time for laziness and cool, no-bake desserts. Strawberries and lemons are favorites of mine, and this strawberry lemon swirl tart from delish.com fit the bill. Be sure to thoroughly chill before serving.
NO-BAKE STRAWBERRY LEMON SWIRL TART
by Gabby Romero at Delish.com
- 12 tablespoons (2 sticks) plus 1 tablespoon unsalted butter, divided
- 10 ounces shortbread cookies, finely crushed
- 1/2 teaspoon kosher salt, divided
- 4 large eggs
- 4 large egg yolks
- 1 1/4 cups granulated sugar
- 2 teaspoons finely grated lemon zest
- 1 cup fresh lemon juice
- 2 tablespoons cornstarch
- 1 cup seedless strawberry jam
- Whipped cream, for serving
Melt 5 tablespoons butter in the microwave or in a small pot over medium-low heat. Transfer to a large bowl, then add cookie crumbs and 1/4 teaspoon salt. Stir until combined, then transfer to a 9″ tart pan with a removeable bottom. Using the bottom of a measuring cup, press cookie mixture into bottom and up sides of pan. Refrigerate until chilled, about 20 minutes.
Meanwhile, in a medium bowl. whisk eggs and egg yolks until blended. In a medium pot over medium-low heat, melt remaining 12 tablespoons butter. Add egg mixture, sugar, lemon zest, lemon juice, and cornstarch to pot. Cook, whisking constantly, until curd thickens to a pudding consistency, 6-8 minutes.
Strain curd through a fine-mesh strainer into a medium heatproof bowl. Transfer 1 cvup curd to another medium heatproof bowl, then stir in jam.
Pour curds into the center of prepared crust, alternating between lemon and strawberry. Drag the tip of a skewer or chopstick across the top to create a swirl pattern. Refrigerate until set, at least 2 hours and up to overnight.
Remove sides and bottom of pan, then transfer tart to a platter. Serve with whipped cream on the side.
