my oven has been on way too frequently for summer.

Yum, yum, yum. Waiting for a lemon tart to finish baking. It has been a pretty good week. Lime/honey salmon with basmati rice and broccolini, panko crusted chicken with maple, mustard pan sauce, broccoli-garlic quiche, add a bunch of stuff that was in the fridge quiche, corn tart in a polenta crust (actually not so good) and now, the lemon tart. I squeezed far more lemons than I cared to and separated too many egg yolks, but the pate sucree pastry not only can stand alone fabulously, but the filling tastes like an amazing, creamy and cool lemonade. Not I just need to figure out what to do with a dozen egg whites...