a sour affair
Having to deal with the 5 lemons left lingering in my fridge from a previous baking assignment. I contended to either set about making a jar of the usual lemon curd and risk getting a sore throat from being unable to resist the temptation of sticking a spoon into the jar and savouring every dropful. Hence i settled for the lemon tart which my mum was eye-ing in a recipe book of mine. Trust me..this baby wasn't any easier on the throat. At first bite, the tartness of the lemon juice added stung like a bee. But gently, it gave way to a slurry of taste and flavors as it sloshed around the cavity. The crisp tart shell a perfect accompaniment to the flavorful filling. What i loved most was the tangy feel at the back of your throat after it is swallowed. A flavor tt reminded me of the season spring and the lightness of it. Strange...
Recipe for Lemon Tart
adapted from Donna Hay's Modern Classics 2
ingredients
sweet tart dough
2 cups a/p flour
150g Cold Butter( chopped into cubes)
3 tblspoon Sugar
2-3 tblspoon water
lemon filling
3/4 cup Lemon Juice
3/4 cup Sugar(granulated)
3/4 cup Pouring Cream
3 eggs, lightly beaten
Method
- Prepare the tart dough. Place the flour, butter and sugar in a food processor and process till the mixture resembles fine breadcrumbs.
- Add the water till the dough forms a lump.
- Wrap in plastic wrap and place in the fridge for at least 30mins
- Blind bake the Crust with weights for 10mins at 180 degrees celcius.
- Remove the weights and bake for another 15mins till pastry turns golden brown
- Lower the temperature of the oven to 140 degrees celsius
- Over a pot of simmering water, place the sugar and lemon juice in a heatproof bowl and stir till the sugar is completely dissolved.
- Add the eggs and cream.
- Continue stirring for the next 5 mins.
- Pour the lemon filling into the ready tart-shell through a sieve
- Bake for 20-25 mins at 140 degrees celsuis till the filling is just set.
- Remove from the oven and cool thoroughly.
- TUCK IN! *ssss (sour)..AHHHh*
just some points to note, the lemon filling was tolerable in fact mighty good for me and my mum (coz we're such big fans of sourness) but if i wld advise tt a little more sugar be added into the tart for all those who wld lyke to try out the recipe. *=)* Bon Appetit!
argh..i reallie need to get a nice removable tart tray soon! rawr...
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