come hither, you lemon lover, you
Aside from my mom, I am the only person I know who can handle an acidic kick in the mouth. I’m talking about lemons and how they make my mouth p-p-pucker. I’m crazy for how the sourness makes the sides of my mouth water; it also makes my eyelids flutter rapidly, making me look like a diva wanna-be in overdrive: this reaction is brought on by lemon bars, lemon meringue pie, and Roshan’s lemon torte.
A torte in this case is three layers of crunchy meringue with roasted (whole!) walnuts baked right in. When eaten, the walnuts shatter in the mouth, giving way to the meringue’s subtle crunch of complaint before melting on the tongue in a sea of sweet, releasing a dazzling tang of lemon. Roshan has said that she can actually vary the intensity of the lemon curd in the torte, depending on the request of the client. (Oh, in that case then, maximum intensity for me, please.)
Roshan’s lemon torte is the real thing: no soggy layers of meringue and no lack of nuts that have been crushed to a fare-thee-well. Here,the nuts are whole, the meringue crisp, the way it should be. The lemon curd is true to its essence, with just enough butter and yolks to round out the sweetness and bite.
This scintillating work of lemon is disguised, almost pristinely, in a layer of whipped cream with dainty rosettes. It makes the torte look almost too nice, practically angelic ”“ hiding the citrus-y firebomb that burns within. Hit me, baby.
Tea Party Baker #1 : Sharlene of Qitchen
Tea Party Baker #2 : Dulcelin’s Mango Torte
Tea Party Baker #4: Gerald’s Cheesecake
Tea Party Baker #5: Karen’s Xanadu and Mixed Cheesecake
Tea Party Baker #6: Imelda’s White Velvet Symphony and Triple Hazelnut Mousse
Tea Party Baker #7: Vanilla Bean’s Turtle Cake
Sweets for the celebrity in you