“You are such a jerk,” I yelled out at Mario Batali’s cookbook photo (but with more use of the word asshole) as the almond crust dough from his lemon tart recipe crumbled in my hands. I actually love this recipe for its lemon filling. It’s like making a lemon curd but then you lighten in with whipped egg whites. But whenever I go to make it I have that little “itch” in the back of my mind reminding me that something is going to make me livid. For one thing, the quantity of crust is way too big for the 9″ tart pan (in my opinion) and secondly, it never comes together–if you x-rayed this dessert-you’d find a patchwork quilt of dough pieces which would mirror the fragmented state of my pie sanity.
And what’s up with ambiguous instructions like, “the juice of three lemons”? Big lemons, little lemons? I guess he means “just right” lemons. Sorry. This pie crust makes me angry. It’s not the lemons, it’s me.