Every once in a white, in the middle of gray winters, you need something bright. Something tangy. Something vibrant. Enter this tart. As you all know, I have this “thing” for Meyer lemons and it is the season right now, so I made this tart. I’m made things before with the rosemary and Meyer lemon combination and I really love it.
Krapfen. Fasnachtsküchle. Berliner. Doughnuts (Donuts). These are all traditional Pre-Fasching (Carnival, Mardi Gras…) sweets common in Southern Germany. OK, maybe most of Germany, but I am from the South, so that is what I can speak to. There are crazy sorts in Germany, and each bakery seems to make a whole bunch of types in the weeks between New Year’s and Fat Tuesday. I just made one base recipe for these and then finished them in overly decadent ways. Eat them while you can: Lent starts tomorrow!* (I’m not religious and I don’t do the whole ‘giving up stuff for Lent thing, but you get the idea.)
These are celebratory cupcakes. Why, you ask? Well, today is the 5th Birthday (anniversary?) of this here Cup of Sugar :: Pinch of Salt website. Yup, it was 5 years ago on a snowy weekend that I started this adventure and who knew I would still be going strong 1152 recipes later. So happy birthday, CSPS. Have a cupcake on me!
Here’s a quick and easy recipe that I threw together… ok, I actually threw it together twice, because I made both a raspberry version and a lemon curd version. These two shortbread bars are actually very similar — identical until the top part, actually. I wanted to show how versatile this recipe is, and that it is super super easy to make. Start to finish in under an hour, though they do take a while to cool. I made 12 oblong bars out of each (4 x 3 cut), but you could do 4 x 4 so they are almost cookie-sized.
