This dessert is the direct result of my giving up sweets for Lent. I am super excited for Easter Brunch (Notice how I didn’t wait for dinner?) and plan to completely indulge my love of sugar. My very favorite flavor is lemon. Lemon anything: bars, pies, cookies, pudding…. I’ve also been on a meringue kick for a few months: ah, heavenly clouds of sugary goodness. Lastly, my favorite cookie is one I cannot keep in the house: the amaretti. I suppose it is good that I have to trek to an Italian Market to indulge in this sweet, because whenever amaretti cookies are within a five mile radius of moi, I gobble them up with complete abandon.
Usually when I write recipes for mamaguru, I test them several times and photograph them. Because of my Lenten abstinence, I could not do that for this recipe. There is no way I could resist a DESSERT CONSITING OF MY FAVORITE THINGS. As Oscar Wilde once said, I can resist anything but temptation. Because I foolishly promised this recipe on my Easter Brunch Menu, I want to share something with you, so here is my plan for this recipe.
For the Amaretti Cookie Crust
1 1/2 c crushed amaretti cookies (use food processor or a large bag and rolling pin)
1 T sugar
1/3 c melted butter
1. Combine all ingredients. Press into the bottom and sides of a tart pan.
2. Bake 375° for 5 minutes. Cool completely.
For the Lemon Filling
I have a regular lemon meringue recipe I usually use, but this year I have been tempted to try the Barefoot Contessa’s extra lemony tart. I will be trying Ina Garten’s recipe, but using my amaretti cookie crust. I will also not pipe my meringue because I adore the old-fashioned peaks made simply by a spoon. They echo of my girlhood obsession with Strawberry Shortcake and her friends. Silly, I admit.
I will photograph my tart and make any adjustments I see fit after Easter. Until then, I wish you all a very Happy Easter. It is the season of new life and rebirth. Possibility sprouts from the earth and we celebrate it with our beloveds.
Much love,
Rebecca
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