Posted on Tuesday 21 October 2014
Deep in the Byward Market, good news! Memories reopened last Thursday in what was the little art gallery near what was the bookstore.
I had a lemon meringue pie this good once in the 80s. It wasn’t as good as this in a way. This is a pie shell but it has an almond layer then raspberries. The lemon curd is fittingly tart. The meringue is perfectly browned. The shell reminds me of the flakiness of a cream horn.
It’s the sort of pie that makes one want to shake the chef’s hand (instead of shake the chef).
Sorry for the crummy photos that don’t do justice but had to make mention. They have a new pastry chef who they should cherish more than royalty.
I had a carrot cake almost this good once. It was 1992.
You can taste and see the carrot. This cake is not oily. It is not overly sweet. The cream cheese is balanced. The raisins are plump. It is dense but not heavy. It is not overly leavened. It is moist not sodden. There’s a hint of spice but not a spice cake.
The photo is grainy. It was late at night, a dark table, a dark corner, a dark cake. But a spectacular cake.