Lemon and or Lime Tart
Lemon or Lime Tart
A great lockdown delight, especially during the citrus season
Serve 8
Pastry:
200g plain flour, plus extra, to dust
80g castor sugar
¼ tsp salt
125g butter, diced
2 egg yolks
Filling:
250ml thickened cream
2 eggs
3 egg yolks
80g caster sugar
2 lemons, juiced
2 tsp finely grated lemon zest
½ tsp vanilla bean paste OR a good sprinkling of nutmeg or both
To make the pastry: Place flour, sugar and salt and butter into a food processor or into a mixing bowl and mix together until crumbs form.
Add egg yolks and mix together to combine. Add 1 tbs water and mix until just combined.
Turn out dough onto a lightly floured work surface and knead until smooth and elastic. Shape into a disc. Cover and refrigerate for 30 minutes.
Meanwhile make the filling, place all ingredients in a large bowl and whisk until smooth and combined. Allow the flavours to develop while pastry is chilling.
Preheat oven to 180C/160C fan forced.
Place the pastry onto floured baking paper, then roll out until about 3mm thick and large enough to line the base and side of a 22cm round deep fluted tart tin with removable base. Place the pastry into your tin, if it tears while lining the tin, just use any excess pastry to close holes. Prick base with a fork, then rest - freeze (or refrigerate) for 10 minutes.
Cover pastry with baking paper and fill with dried beans, rice or baking beads. Blind bake for 15 minutes, then remove beans/beads and baking paper and bake for a further 10 minutes or until base is just starting to colour and is dry. Allow to cool for 10 minutes.
Reduce oven temperature to 140C/120C fan forced.
Strain the filling mixture through a fine sieve into the tart shell. Bake for 45 minutes or until filling is just set.
Set aside to cool to room temperature. Refrigerate until set.
Serve with whipped cream - or with yogurt or ice cream or with fresh fruit or even better - on it’s own, accompanied by a nice cup of tea served in your favourite china.
Enjoy
Bon Appetite
Got more greens than you know what to do with? 🥦🌱🥕
Whether it’s a courgette takeover or a feijoa frenzy, don’t let those garden gems go to waste!
Our suggestion to you: Did you know you can grate and freeze excess courgettes to use in chocolate cake later? It sounds a bit dodgy, but it makes the cake incredibly moist ... and hey, it counts as a serving of veg, right? 🍫
What’s your go-to move for a bumper harvest? Drop your best "glut" recipes or preservation hacks in the comments below! 👇
🌉🛶 Early Birds Might Crack This One First… or Not? 🥚🧠
A person is crossing a bridge and sees a boat full of people, yet there isn't a single person on board.
How is this possible?
(Susan from Massey kindly provided this head-scratcher ... thanks, Susan!)
Do you think you know the answer? Simply 'Like' this post if you know the answer and the big reveal will be posted in the comments at 2pm on the day!
Want to stop seeing these in your newsfeed?
Head here and hover on the Following button on the top right of the page (and it will show Unfollow) and then click it. If it is giving you the option to Follow, then you've successfully unfollowed the Riddles page.
🪱🐦 When are you the most productive? 🌙🦉
The Post has been diving into our daily habits, and research suggests being an early bird or a night owl isn’t just a choice—it’s biology! We all have that specific time when our brains finally "click" into gear.
This raises a big question for the modern workplace. To get the best out of everyone, should employers accommodate our natural body clocks? This idea is at the heart of the four-day work week and flexible scheduling movements.
We want to hear from you:
1. When does your brain "click" into gear?
2. Would a flexible (or shortened) schedule change the way you work?
Loading…
