A happy day for me starts with a clean kitchen so that I can pull out lots of recipes I've been stashing and try a few. Our county had spring break this week and I found some time to bake. This week I made Hazelnut Biscotti from O Magazine and this lemon tart.
The recipe is lazy because you chop up a whole lemon and blend it up with the other ingredients for the filling. There's no zesting, peeling or juicing. This gives a strong flavor with a nice bite. However, the crust took all day, so that didn't feel very lazy at all. You have to mix the dough, refrigerate, roll it out, freeze, blind bake it, and then let it cool before you fill it. The filling is very easy and bakes into a smooth and creamy custard. Click through for the recipe from Food and Wine magazine. Here are a few pictures from my baking day.