This is not really new for the blog, but I love it. First, make Sarah's pie crust, which is really more of a tart dough, and bake it blind. Then make a double batch of lemon cream and pile it on the crust. Four cubes of butter and 8 eggs create this beauty! Admittedly the crust was too much dough for Eleanor's tart pan, so I made those pie crust cookies with cinnamon and sugar on it that mom would always make. Those are pretty much already gone, even before the real deal was sliced!
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