I have this crazy obsession with lemon, and I’m glad the internet exists to tell me I’m not alone. My policy is usually the tarter the better. It’s just so refreshing and a little goes a long way. My favorite ways to eat lemon include: lemon cream sauces on pasta, lemon bars, a whole lemon squeezed into a glass of hot water (with the mangled lemon floating in the water for even extra tang), and sometimes even just taking a bite like they’re an orange.
Side note: I don’t even like biting oranges as if they’re oranges. The only time I’ll eat something even close to an orange in it’s whole state are cuties (not oranges!) and the pre-sliced chunks they give you at sushi restaurants after your meal. And the latter I really only eat out of obligation. Nothing against the flavor of oranges, I just don’t like biting the slimy, fibrous bits. But on a lemon? Worth it.
When I saw these lemon tarts on The Domestic Rebel, I couldn’t resist. A simple, easy cookie vehicle for getting lemon curd right into my mouth? SOLD! Beats my previous method of a spoon, that’s for sure. Rather than using a sugar cookie base like Hayley, I learned further into the lemon and used lemon cookies as the base. Be still my lemon-loving heart. For a little variety, I also spooned a some raspberry jam into a few of the cookie bases for a pink-lemonade type flavor. If you have a gentler hand or a greater flare for art than I do, you can avoid exposing some of the jam so it’s a little surprise inside. Me? I’m too messy for that. And I needed these in my mouth ASAP.
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