Luscious Lemon Food Porn

 After much research, I found Whole Lemon Tart at Smitten Kitchen.  Boy, did it fit my requirements for finding the ultimate recipe for my lone lemon.  She actually calls for a Meyer Lemon, but a small one, about 60% the size of mine.  And it uses the entire lemon - rind, pith, fruit, juice - everything but the seeds.

I'm not much on desserts, but I do love pastry.  I even made the tart crust myself and left it in the freezer overnight.  Then I finished the pie today, and prayed that it would not disappoint my very high expectations.

 It was splendid!  We all loved it!  Sweet but not overly so, and fragrant as the blossom the lemon came from.  "I've had this before!" Anna said, but I think that is because it is so similar to the lemon curd I usually make - its really just lemon, eggs, butter, sugar.  A little flour for the crust.  Perfection.

I also made Lemon Vodka -- super easy, just add rind only in little strips to good vodka, agitate once a day for about a month.  Fabulous for martinis.  I like mine with half lemon vodka, half Hendrick's Gin.  The last little bit of juice I used in my sauce for Provencal Chicken.

It was a good day in our Ikea kitchen.