It’s the final day of Adam’s spring break and we celebrated in lazy spirit.  Actually, I had big plans for getting some work done today but our fun last night killed that idea a bit.  What fun you ask?  Oh, that would be around 2am when the upstairs apartment had a plumbing issue and water started pouring into our kitchen!!!  Good times, good times D:

Although 9:30 ended up feeling way too early this morning we made the best of it and went for a walk.

We ended up at Starbucks for a tall, nonfat, iced white chocolate mocha.

A mile of walking was all my leg could take, but it was a pretty day so we took a drive.  Somehow we ended up with a spicy chicken sandwich from Wendy’s for lunch, which was sort of anti-climatic.

This happened a couple of times as well.

TJ’s SunButter is kinda addictive.

We wanted to do Easter-y things so we dyed some eggs.

It’ll be nice to have these hard-boiled fellows around this week.

Plus I made some lemon curd from scratch!

I used this recipe the people from Old London sent me –

Lemon Meringue Tarts, yields 24 tarts

• 1 box Melba Snacks
• Lemon Curd
• Meringue

For Lemon Curd, yield 2C

• 1T finely grated fresh lemon zest
• 2/3 cup fresh lemon juice
• 1cup sugar
• 3 large eggs
• 1/2cup unsalted butter, cut into T pieces

1. Whisk together zest, lemon juice, sugar, and eggs in a 2-quart heavy saucepan.
2. Add butter all at once and cook over moderately low heat, whisking constantly, until curd is thick enough to hold marks of whisk and first bubbles appear on the surface, about 10minutes.
3. Immediately pour curd through a fine sieve into a bowl, then chill, covered.

For Meringue

• 3 large egg whites, at room temperature 30minutes
• 1/4 t cream of tartar
• 1/2cup granulated sugar

1. Beat egg whites with cream of tartar using an electic mixer at medium speed until they hold soft peaks.
2. Increase speed to high and add sugar, 1 T at a time, beating until meringue just holds stiff, glossy peaks.

Assemble Tarts

1. Preheat oven to 350F.
2. Spoon cold lemon curd in a large re-sealable plastic bag and remove any air pockets; knead slightly.
3. Cut one corner tip off the bag which allows you to squeeze the cold curd onto the toast.
4. Gently squeeze the lemon curd onto the toast, making sure to have a smooth, flat top.
5. Add a dollop of meringue decoratively over the filling.
6. Immediately bake until meringue is golden-brown, 8-10minutes.

My notes –

• it took waaaaay longer than 10minutes for my curd to thicken; I’m not sure if it was my old stove or if the recipe is wonky
• we skipped the sieve, I prefer a little texture
• Adam and I went without the meringue, opting to spread some curd on some Sea Salt Melba Toasts and leaving it at that

Yum!  I might want to tweak the recipe to get it a little thicker, but the flavor was spot on!  And the toasts were a tasty accompaniment.

Evening plans include tv time with the husband and an easy peasy dinner.  Plus, hopefully, an early uninterrupted bedtime!

What ‘Easter things’ did you and your family do today?