Post by SeaDragon on Dec 4, 2017 21:19:27 GMT 10
Simon's Lemon Tart
Recipe from The Cook and The Chef (ABC TV), Wednesday, 15 August 2007: Season 2 Episode 27
Ingredients:
Curd:
2 Meyer lemons or thin skinned lemons
5 eggs
170g caster sugar
Tart:
150g ground walnuts
180g plain flour
100g sugar
150g butter
1 egg
Topping:
100g flour
170 sugar
125g cold butter
Method:
Curd:
Slice lemons and remove seeds. Puree in a blender and then add eggs one at a time, add sugar. Leave covered in the fridge overnight.
Tart:
Blend the tart ingredients together and press into a 22cm tart tin. Chill.
Topping:
Roughly blend the topping ingredients to form chunky pieces. The topping is a layer to protect the curd while it bakes.
Heat oven to 160°C, pour the filling into the base. Sprinkle over the topping and bake 40 mins. Turn up heat and brown the topping to pale gold.
Serve with thick cream.
Recipe from The Cook and The Chef (ABC TV), Wednesday, 15 August 2007: Season 2 Episode 27
Ingredients:
Curd:
2 Meyer lemons or thin skinned lemons
5 eggs
170g caster sugar
Tart:
150g ground walnuts
180g plain flour
100g sugar
150g butter
1 egg
Topping:
100g flour
170 sugar
125g cold butter
Method:
Curd:
Slice lemons and remove seeds. Puree in a blender and then add eggs one at a time, add sugar. Leave covered in the fridge overnight.
Tart:
Blend the tart ingredients together and press into a 22cm tart tin. Chill.
Topping:
Roughly blend the topping ingredients to form chunky pieces. The topping is a layer to protect the curd while it bakes.
Heat oven to 160°C, pour the filling into the base. Sprinkle over the topping and bake 40 mins. Turn up heat and brown the topping to pale gold.
Serve with thick cream.