A perfect handheld dessert recipe made with light, chewy coconut macaroon tartlet shells filled with luscious, bright sweet-tart lemon curd topped with whipped cream.
I popped over to Mama’s house a few weekends ago to take Daddy’s truck back after Husband and I'd borrowed it. When Daddy passed away last summer, Mama decided to keep his truck and I’m so glad she did.
Aside from the obvious reason of how convenient it is to have a pickup truck to use when we need it, I honestly love hopping in Daddy’s truck, rolling the windows down, tuning the radio to the classic country station and setting out to do whatever it is I’m doing. I feel like he's there with me. His truck still smells like him.
Daddy always kept a meticulous yard (barn, garage, shed and everything else) and always struggled with how we… errrr… don’t. It’s not that I don’t want things to be perfectly perfect and tidy but my schedule doesn’t allow me to keep myself properly groomed, much less my yard.
So, anyway, when I’ve got his truck it’s because we're doing something around the house and I always imagine him sitting right beside me, proud that we're getting ‘er done. I can just see him with his hat cocked slightly crooked, one arm out the window, a toothpick in his mouth, nodding along as I tell him what all I plan on doing.
Great day, I miss that man.
So anyway, when I walked in the house, Mama was just dolloping some cool whip on these tarts and I was so very glad I came when I did. I love her lemon tarts!
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