Lemons are everywhere right now. Since it's summer, refreshingly sweet and tart lemonade comes to mind right away. So does a lemon tart.
When I originally made this, I was going to use the recipe from Thomas Keller's Bouchon cookbook, but instead, I went back to my old standard, Joy of Cooking. For some reason, their tart recipe that uses one entire stick of butter and eight egg yolks (yes, eight!) seemed so much naughtier. The one thing I changed was the crust - rather than the usual pastry crust, I used a graham cracker crumb crust, to which I added about 2 tsp. fresh grated ginger. Lemon and ginger seem to be my favorite pairing this year.
What Can I Get You Folks? - Eating Out for Thanksgiving
In Defense of Guy Fieri
'Top Chef Vegas' - And Then There Were Five
