Samantha Wennerstrom lives in Santa Barbara with her husband, Todd, and daughter, Elin. Starting out with a career in publishing, Samantha created Could I Have That? as a creative outlet to house all the things she was coveting and loving. What started out as a hobby in 2009 has since organically grown into a business featured on the covers of The Wall Street Journal, C Magazine, Who What Wear, Lucky Magazine, The Zoe Report, Santa Barbara Magazine, and more. Could I Have That? is a destination for all who love upping the ante in their everyday lives.
Read about her favorite lemon tart recipe to make with her little ones and then try it yourself at home this Father's Day and all summer long.
Normally when it comes to dessert, I veer straight for the chocolate and usually have trouble sharing with my husband. It’s safe to say I have a bona fide sweet tooth; in fact, it might be one of my defining qualities as a human. But when I tasted my mother-in-law’s homemade lemon curd tart made with the lemons from her orchard—also where we had our wedding—I literally couldn’t contain myself it was so good. Move aside, chocolate. I asked for the recipe and now order it (and sometimes make it) any chance I get, especially on a sunny day.
Elin has become quite the sous chef these days, especially when it comes to baking. Sure, it gets a little messy, but we have tons of fun, and she loves measuring all the ingredients. We made the famous lemon curd tart recently, and I was reminded how crazy good it really is. Also, a little tip: Save any extra curd and add it to pancakes or toast in the morning—a seriously decadent way to start your day.
Making your own crust is always a good idea if you have the time—Food Network has a great recipe.
My sous chef also likes to be the official taste-tester. Sampling some curd in the sunshine while we waited for the tart to cool.
The Lemon Curd Tart Recipe
Share your favorite summer dessert recipe to make with your family in the comment section below.