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Details:
An oil painting on an 11" x 14" x 1 1/2" canvas with the painting wrapping around the edges. Does not require framing.
Painting # Still life-2010-120
Story:
The origin of the lemon Tart is arguably unknown however the French lay claim to it as an afternoon desert served on a short bread like cookie back in the 1800’s .But then so did the British. but as far as I’m concerned I give all the credit to my Aunt Bonnie. She would make the short bread and form a shell in the Tart pan that had a removable bottom and bake the shells in the oven. After that she would take lemon, butter sugar and egg and make the curd. This would be chilled in the refrigerator until serving time. Finally before serving she would make a white meringue and put it on top of the shell filled curd and place it back in the oven for a moment until slightly browned. Of course we all knew that they were not as good the second day so we made sure there were none left
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