Today is not just St. Patrick’s Day–it is also my blog’s anniversary. Two years.
Two years of sharing not just my adventures in the kitchen but bits and pieces outside of it, too. Time flies when you’re having fun.
Two years, 200 posts and a new home on the world wide web. For once, I don’t have much to say except that I’m so happy to be sharing this part of my life with you. I hope you will continue to stick around. This is so much more fun with company!
Maybe you won’t mind my non-St. Patrick’s Day themed post. I thought I would share these delightful lemon meringue tartlets instead. But if you must have your SPD fix, here is my favorite Irish Brown Bread recipe.
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Lemon Meringue Tartlet
* from The New York Times Dessert Cookbook
- 1 1/2 cups graham cracker crumbs
- 3/4 cup sugar
- 8 tablespoons unsalted butter, melted and cooled
- 4 large eggs, separated
- 1/4 cup lemon juice
- Preheat your oven to 425°.
- Mix the graham cracker crumbs with 2 tablespoons of sugar and 5 tablespoons of melter butter in a bowl. Press the crumbs into the bottom and sides of 4-inch tartlet pans. Bake in the oven for about 8-12 minutes, remove from oven and set aside.
- Beat the egg yolks and two of the whites with 6 tablespoons of the remaining sugar and lemon juice with a hand mixer. Stir in the rest of the butter and divide the mixture among the four tartlet shells. Bake for around 15 minutes or until just set.
- Beat the remaining egg whites until you have soft peaks. Sprinkle the remaining sugar and beat until stiff. Place the meringue in mounds on top of the tartlets. Bake in the oven for a few minutes, until lightly browned. Cool before serving.