It was what -- March? -- when I gave you all a glimpse at this recipe. Three months, six kind comments requesting an expanded post, and three-thousand miles later, this considerably overdue recipe is finally here.

The truth of the matter is that it's absurdly simple, and it utilizes techniques that we've already featured on this website with previous posts. The filling, a simple lemon curd, is a variation on the filling for our Grapefruit Curd Tulips, while the crust is taken straight from our French Fruit Tart with Vanilla Crème -- and to be honest, if you cheat and use a frozen pie crust...well, I'm not going to tell anyone.

Let's get right to it.

I really do wish I had the time to update this page more often.

That's not to say that I don't get satisfaction putting up one recipe a week; it's just that, for every one dish that appears here, there are often five or six others that don't make the cut, whether due to time, photographic quality, or other intangible factors.

For instance, when I look at these minty Dark Chocolate Starlight Cookies...

I really can't make this any easier for you.

The fact of the matter is that there's a certain minimal threshold of effort as far as cooking goes -- odds are, you're going to have to chop something, or mix something, or measure something. Do you have to do that with today's recipe? Sure. But you could probably get away with just winging it.

While we've had simple desserts in the past -- Three-Ingredient Cheesecake or Ginger-Caramel Icebox Cake, anyone? -- this week's entry proves that easy and gorgeous, patisserie-worthy pastry can, indeed, go hand-in-hand. Let's get to it.