Lemon Curd Tart
B surprised me with a Mother’s Day getaway to a cute little Washington town called Port Ludlow.
He wanted to be “super romantic” and wanted to “whisk me away on a spontaneous trip.”
B: I’m booking us on a getaway trip this weekend!
Me: Oh um, I have a tight research deadline.
B: Fine, I’m booking us on a getaway trip next weekend. You’re killing my spontaneous romantic vibe!
B did nickname me “moment killer” since I’m infamous for saying the most unromantic things haha.
The ferry system in Washington has been crazy since they’re so shortstaffed. We had to wait almost 3 hours to get on the ferry (!), but once we made it, it was a smooth trip.
We stayed at the cute Inn at Port Ludlow, which is dog friendly. I was very excited since they had a jacuzzi and bubble bath salts for a relaxing soak. I haven’t been able to enjoy any hot tubs because of pregnancy, but I did enjoy this jacuzzi bubble bath. Isabelle loved the bubbles as well.
We explored Port Ludlow and Port Gamble. Both are small towns with quaint shops. We explored Fort Flagler State Park and we ate at a unique airplane themed brunch diner (Spruce Goose Cafe) right by a little airport, where we watched tiny planes take off and land.
On our way home we stopped by Point No Point Lighthouse, where we saw a seal hop on land right by the lighthouse and eat a fish! I took a picture by the sign “welcome to Hansville” for my brother Hans as well a unique boat house by the Lighthouse that’s actually a ship! Although we also had to wait at Kingston for the ferry back home, the wait was only an hour and there happened to be a farmer’s market that day (B very much enjoyed his frozen key lime pie on a stick)
Overall, a great Mother’s Day getaway!
Lemon curd tart recipe adapted from Pretty Simple Sweet and Allrecipes
Lemon Curd Tart
Ingredients
ALMOND PASTRY CRUST
Recipe here
LEMON CURD FILLING (enough to make 1 full 10 inch tart)
1/2 cup unsalted butter, cubed
1-2 lemons, zested
3/4 cup sugar
3 eggs
1/2 cup fresh lemon juice (~ 4 lemons)
Directions
ALMOND PASTRY CRUST: Combine butter, sugar, egg, salt and vanilla. Mix flour with your almond flour in another bowl, and add to the butter/egg mixture. Do not over-mix; stop when dough is well combined. The dough will be wet; wrap in plastic wrap and chill overnight, or at least 2 hours before use (once chilled, the dough will be workable).
Place the dough on a well greased tart pan, prick the bottom of the shell to prevent it from puffing. I like to chill it 10 min before baking. Bake in preheated 350 degree F oven for 25 minutes or until golden brown. Let cool to room temp.
LEMON CURD FILLING
With a mixer, cream the butter with the sugar and lemon zest. Add the eggs, 1 at a time, and then add the lemon juice. Mix until combined.
Pour into a saucepan and cook over low heat until thickened, about 10-15 minutes, stirring constantly. Let cool, then chill in the fridge for an hour.
Fill the tart shell with lemon curd, then refrigerate for at least 4 hours until chilled.
