I have a soft spot for fruit and citrus curds. They’re the posh, upscale cousin of jams and jellies and preserves. Rich with butter, thickened by eggs, they mound up elegantly on a spoon.
I recently watched the first episode of the new season of Netflix’s excellent documentary series Chef’s Table.
I don’t take the time to make fresh-squeezed lemonade that often, which is a pity because it actually takes very little effort and is pretty much the best thing to drink on a sunny summer day.
In the summer, I love to make the sort of meals that can be tossed together in a big bowl and served at room temperature.
It’s getting to the time of summer when it seems that what I want more than anything is a cool drink in my hand.
This tart is sweet and salty, creamy and crunchy, tannic and, well, tart. It tastes like Thai iced tea with an almond cornflake crust and dollops of lemon mascarpone on top.