a sour affair

Citrusy in taste, lemons, the sour tangy feel at the back of your throat, the vibrant yellow colours tt literally jump at you, and the lovely smell that your hand inherits from squeezing the lemons; these are the reasons why i love baking lemon tart. The next best thing to eating fresh lemons in its raw form *gulp*..if u ever do that tt is... ( must be one hell of a strange habit)

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

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

  1. Prepare the tart dough. Place the flour, butter and sugar in a food processor and process till the mixture resembles fine breadcrumbs.
  2. Add the water till the dough forms a lump.
  3. Wrap in plastic wrap and place in the fridge for at least 30mins
  4. Blind bake the Crust with weights for 10mins at 180 degrees celcius.
  5. Remove the weights and bake for another 15mins till pastry turns golden brown
  6. Lower the temperature of the oven to 140 degrees celsius
  7. Over a pot of simmering water, place the sugar and lemon juice in a heatproof bowl and stir till the sugar is completely dissolved.
  8. Add the eggs and cream.
  9. Continue stirring for the next 5 mins.
  10. Pour the lemon filling into the ready tart-shell through a sieve
  11. Bake for 20-25 mins at 140 degrees celsuis till the filling is just set.
  12. Remove from the oven and cool thoroughly.
  13. 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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