Well, yeah, I can understand that. Or not.
Anyway, Judy has been back at it again baking a dessert that I found a recipe for in the New York Times.
(I love their food writing though SWMBO has been skeptical of some of their recipes.)
But she decided to try this one after the recipe had been lying around for a month or so.
It's called Lemon-Almond Butter Cake and Regina Schrambling offered a recipe she had adapted from one by Jody Adams, who runs restaurant Rialto in Boston.
SWMBO adapted the recipe further by using pre-made lemon curd from Trader Joe's.
Once she had everything mixed and ready to go into a spring-form pan, she called me in to ask my advice.
The mixture was quite thick and she wondered if she should add some half-and-half to lighten it up a bit.
I saw where the recipe said "scrape the dough into the pan" and said "No, I think it's all right the way it is."
While it was baking she expressed a bit of doubt because the daubs of curd topping the crust seemed to run into the center but I looked up pictures of it on the web and they all looked sort of like that.
So she took it out.
She said it didn't rise very much but later when we tried it, the unanimous opinion was something like "OMG! That's wonderful!"
So here is a link to the recipe.
And here is our finished product.
Under that crisp crust is an almost fudgy interior, rich with lemon flavor.
Thank you Jody. Thank you Regina. Thank you Judy.
It was exquisite!