When I was in college one of my best friends, Dan, came up to visit me several times a year. One of those years, on one of those visits, we embarked on what is to this day the greatest grocery shopping trip I have ever been on in my life.
I can’t really explain why, only that it’s one of those seemingly unremarkable days, those everyday-days in which nothing really happens, and yet you’ll always, always cherish it. A little slice of memory that perfectly sums up your friendship.
We spent hours (yeah) in the store, wandering up and down the aisles, throwing completely random things into our cart on a whim because we liked the packaging (a tiny jug of apple juice!) or similarly superfluous reasons. But the BEST thing about that trip is that Dan and I discovered lime curd.
Lime curd, in a little jar on the shelf at a grocery store in Ithaca, was somehow the most bizarre and hilarious thing Dan and I had ever witnessed. We shrieked and laughed in that aisle until we couldn’t breathe. Because, really, what the hell was curd, anyway? We had no idea, but it sounded horrifying and hysterical. It instantaneously became an inside joke we’ve tossed back and forth ever since.
But last year, I finally found out exactly what curd is: DELICIOUS.
Now, I’ve never made (or tasted) lime curd. I just can’t bring myself to do that without Dan. It would be blasphemous. But I have become rather well acquainted with lemon curd, and I’ve got to tell you that stuff is stunningly tasty.
You can eat it right out of the jar. Off a spoon, your finger, whatever. Put it on toast. Put it on cake. Put it on anything and everything. Just please enjoy that tangy-sweet, sunshiney bit of heaven.
Or, you could really go all out and make a strawberry galette. A galette is a “rustic” tart. In other words: you don’t have to bother with making the crust look all beautiful and professional because we’re just going to lazily throw the whole thing together and say it’s homemade and charming. Fantastic!
Strawberry Galette with Thyme Crust and Meyer Lemon Curd
(Meyer Lemon curd and Strawberry Galette adapted from Dishing Up Delights)
- 1 pint of strawberries, sliced
- 1 tablespoon honey
- 2 teaspoons cornstarch
- 1 teaspoon fresh lemon juice
- 1 egg beaten with 1 tablespoon water
- several tablespoons of lemon curd (although you can buy it in a store, it’s super easy to make your own, which I did here. I can post the recipe if anyone’s interested)
- 1 1/4 cups all-purpose flour
- 1 teaspoon salt
- 3 teaspoons fresh thyme leaves
- 1 stick butter, chilled and cubed
- 2-4 tablespoons ice water
Mix the flour, salt, and thyme. Cut in the butter with a pastry blender (or do the whole thing in a food processor. It’s a tart, not a pie, so I won’t be picky). Add the ice water a tablespoon at a time until dough is just combined. Gather into a ball, cover in saran wrap, and chill in the fridge for at LEAST an hour (the longer the better).
Preheat the oven to 400 degrees.
Mix the strawberries, cornstarch, honey, and lemon juice in a bowl and set aside.
After properly chilled, roll out the dough in a circle a 1/4 inch thick. Top with a few tables spoons of lemon curd, spreading the curd into an even layer over the dough, but leaving a one inch border around the edge. Top with the strawberry mixture, and fold the edges of the dough over the top.
Brush with the egg wash mixture, and bake for 20-25 minutes, until crust is golden and filling is bubbly. Let cool before serving. If feeling truly decadent, top with homemade whipped cream. Swoon.