Tag Archives: lemon tart

Good News! It's a Very Lemon Tart, Gluten Free


Captain Awesome grew up in a family we affectionately refer to as the  Lemon Loving clan.  He and his parents love lemon tart more than chocolate.  Yes, indeed, gasp.  But true.  So recently, after we carted some pretty Meyer lemons home from the market, I thought I would make him a very lemon tart.

Three many tarts later I finally have it.  The first one was a candidate for  baking wreck of the week.  A little too much cornstarch and the lemon filling was smooshy bitter.  The second one was better, but the crust was rather like chewing crust-jerky.  And the filling was still bitter and slightly chewy.  Not what you want in a lemon tart.  Too much pith and brimstone.

The third time was the charm.  This one is so perfect I want to bronze it.  Half the tart is still in the refrigerator but I know it won’t last the day because Captain Awesome already had a piece for breakfast. Continue reading

Chocolate Pudding Pie, Gluten Free

gluten free chocolate pudding pie

It begins with shiny red shoes and ends with pie.  The years I spent on the floor in the kitchen watching my mother bake and learning how to roll strudel dough or make poppy seed cookies is almost second to coveting her red shoes. Mesmerized, I was convinced that all red shiny shoes would smell like freshly baked cookies.   I can recall that moment years later as a young teen, long after my mom was gone, when I was shoe shopping and saw a pair of shiny red shoes and smelled them expecting the aroma of apple pie or freshly baked cookies to waft forth.  Sadly, reality bites.

While I can close my eyes and see my mom rolling out strudel dough, and carefully slicing Mandelbrot, or forming poppy seed cookies into even little balls, I can barely see the image of her rolling out pie crusts.   I know there was a  pastry cloth and a ratty old rolling pin with red handles, the paint long weathered from years of pie making.  Feeling the flour snowing down all around me on the flour while she rolled the crust, I still can see the unfinished edges hanging from the little metal pie tins, ready for filling.

And this is where the image fades like an old grainy film.  I don’t remember at all what went into those pies.  My brothers tell me that apple was the most popular, followed by cherry and then chocolate pudding.  I’ve been baking apple pies since I was old enough to have custody of a rolling pin, and I am sure in part I am following how my mother prepared the pie, but it is a memory that just won’t form into a clear picture.  But it doesn’t matter. Continue reading