They say when life gives you lemons, you should make lemonade. I branched out and decided to make a lemon tart.
I was actually very pleased the image I managed to capture. Word of caution though – your food will be covered in a fine layer of sparkler dust at the end of the exercise!
Do you like my lemon juicer? It only took me several years to decide on which to get. I love it to bits – it was worth every penny.
The actual baking of the lemon tart was not too difficult either and the result was pleasing – smooth, creamy curd that cut cleanly, candied lemon that was intense and a coconut flavour through the tart pastry. Recipe below:
1 cup plain flour
1/4 cup granulated sugar
1/2 teaspoon salt
1/2 cup desiccated coconut
1 1/2 sticks chilled butter, cut into half inch cubes
1-2 tablespoons of chilled water, as needed.
1. Preheat oven to 160 Celcius (fan-forced).
2. Combine all ingredients in a food processor and pulse until mixture resembles fine crumbs. Add 1-2 tablespoons of water and mix again until mixture comes together. Wrap pastry in cling wrap and leave in the fridge for 20 minutes.
3. Roll pastry into a sheet large enough to fit into the pastry pan. Cut off excess.
4. Bake for 25 minutes or until slightly brown.
Lemon filling from here
Candied lemon from here