Sunday was Mother’s day I wanted to make something fucsia/pink (in another life I must have been/will be the magenda mixer).
I found this recipe ages ago and had kept it for whenever I found cranberries and it just happened that I came across some (frozen of course) at a new shop near my house. It’s was a message from the universe I could not ignore. Of course, I know that in the blog world, using out of season produce might be frowned upon, but I couldn’t care less. There are enough musts, shoulds and have-to’s in my offline life.
Sunday was also the day that my laptop decided to die on me. I guess it didn’t want this vain life anymore. I hope that someone will save it, as the green mixer and the pans were best pals and will definitely get depressed.
A few words about the recipe:
- The original recipe calls for cranberries, but I used strawberries as well. The result is a refreshing dessert, with texture that is similar to lemon/lime pie.
- As you add the lemon in the recipe, it is best if you do it slowly with tasting it because it might get too sour for your taste. I used about 45ml. As you add lemon to the filling, its color will get lighter.
- The crust is crunchy and buttery like a shortbread Continue reading