Results tagged tarte au citron from David Lebovitz

Introducing the All-New Paris Pastry App

I’m very excited to announce the release and relaunch of my Paris Pastry App. There are over 370 bakeries and pastry shops listed, with descriptions of what to get where you are there, opening hours, a glossary to common terms and pastries, links to websites and contact information, as well as multiple pictures from each delectable address, and maps to get you there. That’s over 700 photos of Paris pastries — so even if you don’t have a trip to Paris planned right now, you can savor the pastries until you come visit and sample them in person!

Paris Pastry App

iTunesStore

The new app features a sleek interface, and conforms to the most up-to-date iOS7 guidelines. All information is retrievable without a WiFi or internet connection (except, of course, GPS coordinates.) With the app, you can roam Paris and locate specialty ice cream shops, find the perfect tarte au citron or macaron au chocolat, and use the Top 25 function to find what are the top twenty-five places that you absolutely shouldn’t miss. (The Top 25 list is also listed in the free Lite version of the app.)

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Whole Lemon Bars

lemons

I’ve been having my own little festival of citrus around here, especially because I’ve become addicted to the produce aisle at my local natural food store. They always have an intriguing collection of citrus fruits, many of which just aren’t available anywhere else. I went in to buy bergamots (above, left) and ending up finding not one, but four knobbly citrons. I was poking through the boxes and I almost had a crise cardiaque when I saw four enormous, lonely citrons lolling around all by themselves, being ignored, in a big wooden crate.

lemon bar crust lemon bar crust baked

They were only €5 per kilo so I bought two, and left the other two for some other lucky American baker living in Paris looking to candy citron.

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Lime Meringue Tart Recipe

lime meringue tart

I once asked a restaurateur, who owns restaurants in European and in America, what he thought was the main difference between the food in American and the food in Europe.

“Everything’s very sweet,” he replied, right away.

I thought about it for a moment, and considering everyone’s got their panties in a knot about all the sweeteners that are dumped into everything from tomato sauce, bottled salad dressings, to supermarket bread, he’s got a point. A lot of stuff that doesn’t need to be sweetened, is. But one thing that we Americans do like is tart citrus desserts. The tangier, the more mouth-puckering, the better.

golden limes

Backing up his claim, though, we do tend to pile ours up to the moon with whipped cream or sweet meringue. So he does have a point.

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Tarte au citron: Lemon Tart Recipe

lemon tart 1

I’m happy to say that I finally got rid of the two eggs yolks in my freezer. They were packed together in plastic, then again in foil…and of course, quickly forgotten as over the course of the next few months, got pushed further and further back into the morass that is otherwise know as mon congélateur.

The other morning I woke up, and when I went to get an ice cube for my orange juice (one of my perks–I absolutely have to have an ice cube in my morning jus d’orange), everything came tumbling out. Long-forgotten flax seeds from a batch of seriously-healthy scones I’d planned to make, to six 2-cup containers of egg whites, plus a mysterious little foil-wrapped packet whose name had been scraped off after months of being away by jagged crystals of frost. It was like watching the last six months of baking projects crossing in front of my eyes, with a few things landing near my feet.

tart shell

So there I was, at 7:04 am, defrosting my freezer in my jammies, reliving my not-so-distant past, taking everything out, and scraping out massive amounts of ice for the next hour or so.

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