I cooked for the gang when I was young and gave it up mostly from age 35-69, after I got married and became a mother with a job and limited time. We ate out a lot because we could until covid stopped us all in our tracks. Then I had to learn to cook and this time, it is for only 2 people.
As you can see by Itzl's concerned look, this group is for us to check in at to let people know we are alive, doing OK, and not affected by such things as heat, blizzards, floods, wild fires, hurricanes, tornadoes, power outages, or other such things that could keep us off DKos. If you're not here, or anywhere else on DKos, and there are adverse conditions in your area (floods, heatwaves, hurricanes, etc.), we are going to check up on you. If you are going to be away from your computer for a day or a week, let us know here. We care!
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Monday Crimson Quillfeather
Tuesday ejoanna
Wednesday Pam from Calif
Thursday art ah zen
Friday FloridaSNMOM
Saturday FloridaSNDad
Sunday loggersbrat
As I have mentioned and you may have experienced, cutting recipes in half doesn’t always work out as well as might be hoped for. Sauces can be like chemistry formulas that don’t work in a linear fashion. I have had my share of lumpy gravy and other sauces. So now, I usually make the sauce as written and use what I need for my smaller portions. I have several jars of left over sauces that I use when I have a place for them.
But the lemon tart above worked out very well and I am giving you the recipe here. It makes a 6in tart, serves 4 or 2 twice, and is quite tangy and tart. I took a recipe for lemon pie and adapted it, then one for the crust and changed it to suit my tastes. I hope you will try it. Let me know if you do and how you like it. You can lie and say you did and it was great- I would never know. LOL!!
Lemon Tart with Ritz Cracker Crust
By Cat Riley
This makes a 6in tart, (4) servings
Crust
Preheat oven to 350°
¾ cup crushed Ritz crackers
4 ½ tsp white sugar
2 TBS + 2 tsp melted butter
Mix all in large bowl, making sure to thoroughly combine butter into cracker crumbs so it will hold together as a crust when baked.
Press into oven safe bowl. Bake at 350° for 10 min. Set aside to cool while you make the filling.
Filling
½ cup sugar
¼ cup corn starch
1/8 tsp salt
1 cup water
1 tsp lemon zest
2 eggs yolks
1 ½ TBS butter
¼ cup lemon juice
In a saucepan, add the sugar, cornstarch, salt, and zest.
On medium heat, stir water into the saucepan and continue stirring the pan until the mixture thickens and begins to bubble.
Whisk eggs yolks and slowly spoon 2-3 Tbsp of the heated, thickened mixture in with the eggs yolks, stirring constantly so as not to cook the eggs. Then stir the egg yolk mixture into the saucepan with the rest of the heated filling.
Stir in the lemon juice and butter and continue stirring until the butter is melted and the mixture is smooth.
Pour the filling into the pre-baked pie shell and set aside to cool.
When ready to serve, top with fresh whipped cream or Cool Whip.
Be safe and be well.