May 14, 2009
Here's what I made with my lemon meringue tartlet leftovers: a raspberry and lemon curd tart. There's no real recipe - I used the leftover pastry, and extended the lemon curd by blending and straining some frozen raspberries and mixing them in - but I wanted to show you, because the colour is so pretty. This would have been lovely as small bites as well; it also cheekily meant I could cook for two events (with some overlapping guests) using the one recipe.
I think the combination of lemon and raspberry isn't used often enough, and I'm going to play around with a proper version of this tart in the summer, when I have fresh raspberries.