whole lemon tart

It's about this time of year that I get a craving for citrus. 

After a few months of hibernation, and warm but oh-so-heavy comfort foods, the bright, tart taste of spring begins to call to me. And it tastes like citrus. We shared a grapefruit the other day. The first oranges our fruit basket has seen in months just appeared, like little blazing orbs just waiting to be eaten.

And then there are the lemons.

I suppose chocolate will always come in first on the dessert menus at this time of year (is anyone else chocolated out by February 15th?), but I stubbornly maintain that a lemon tart, like this one, is the perfect middle-of-winter dessert. The freshness and zing is a reminder that spring is close at hand, peeking out from the folds of its scarf. 

This recipe from Deb, one of my role models, uses the whole lemon, peel included, hence the name. If you, like I was, are skeptical of this concept, I hope you'll give this a whirl. It's so simple to make (hello, store-bought crust, my old friend!), and so enticing.



Find the recipe here, as my belated valentine to you.