My recipes are featured in Woman’s Way magazine.
Here’s one for you to try.
Tarte Au Citron
This lemon tart is delicious and tangy, a real crowd pleaser. Lemons have lots of vitamin C , it has eggs for protein , but does contain some sugar and white flour so is not gluten free.
Serves: 8-10 people Prep time: 25 mins(+cooking)
150g Plain flour
75g butter, cut into pieces
1 egg, lightly beaten
cold water, approx. 80ml
1 egg yolk
zest 2 lemons
Juice of 3 lemons
Juice 1 orange
1. To make pastry; add flour and cold butter to the food processor and blend until like breadcrumbs.
2. Add in egg and enough cold water to just form it to a dough, don’t overmix.
3. Rollout pastry on a floured surface, enough to line a 23cm round tin, with a fluted edge and a loose bottom. Line the base and the sides.
4. To bake the pastry case ‘blind’ put greaseproof paper on top of the pastry and fill with baking beans (or raw rice). Chill in the freezer for 10-20 mins before putting in the oven.
5. Bake at 200°C for 15 mins until pastry is set.
6. If there are any gaps or holes you can fill them with left over raw pastry.
7. To make filling, mix all raw ingredients together in a bowl with a whisk.
8. Turn oven to 175°C.
9. Remove the greaseproof paper and beans and place tin in the oven. Put the lemon mixture into a jug and gently pour the mixture into the pastry case, being careful not to allow mixture to go above the lowest point on the side of the pastry case.
10.Bake for 20 mins until just set.
Serving suggestions : Serve slightly warm or cold with a raspberry coulis. To make raspberry coulis, strain and blend a tin of raspberries or blend a punnet of fresh raspberries with a tablespoon of caster sugar. It is best not to reheat.
Storage: This keeps well in the fridge for 3 days.