This is, in part, about a dessert I had recently that was baked just a little too long.
Lemon Tart
Yes, I like the creamy filling well enough –
citric sweetness that lives up to its name –
but I love the bottom crust the best,
especially when it’s nearly burnt but
not bitter: singed crunch that clings to the pan
it baked in and takes some digging
to get it all. Without it, the center would
not hold and melt away, like joy that is uncontained.
No comments:
Post a Comment