by the Konstant Kraver
Lemons , Oranges anything even slightly citrus I love, yes even more than chocolate *gasp* I know crazy.This lemon tart was light refreshing and just zinged with every mouthfall. My lovely friend whose house I took it over to had it with ice cream the following night which I think was an absolutely amazing idea , a good vanilla ice cream to balance out the citrus.The recipe was from taste.com.au. I did miss the part where you are suppose to leave it overnight i the fridge. So I baked it for about 40 mins and then popped it in the fridge for about 2 hours .
Ingredients (serves 6)
185g Buttersnap biscuits
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup white chocolate melts
90g butter, melted
Pure icing sugar, to serve
Lemon curd
3 lemons
4 eggs
1 cup caster sugar
125g butter, chopped
Method
Lightly grease a 2cm-deep, 24cm (base) loose-based round flan pan. Combine biscuit crumbs, cinnamon, nutmeg and butter in a bowl. Press into base and sides of prepared pan. Refrigerate for 1 hour.
Make lemon curd: Finely grate rind of 1 lemon. Juice all lemons. Whisk eggs and sugar together in a heatproof bowl until well combined. Add lemon rind and 2/3 cup lemon juice, whisking constantly until well combined. Place bowl over a saucepan of simmering water (do not allow base to touch water). Cook, stirring with a wooden spoon, for 20 to 25 minutes or until thick and custard-like. Do not allow to boil. Remove from heat and whisk in butter.
Pour lemon curd into chilled tart case. Place on a oven tray and bake in a preheated oven of 180 degrees celcius for about 20 mins , take it out of the over carefully sprinkle some cinnamon on top and pop it back into the oven for another 20 mins or until set.Let it cool and over with plastic wrap and refrigerate for an hour or two.
Lemons , Oranges anything even slightly citrus I love, yes even more than chocolate *gasp* I know crazy.This lemon tart was light refreshing and just zinged with every mouthfall. My lovely friend whose house I took it over to had it with ice cream the following night which I think was an absolutely amazing idea , a good vanilla ice cream to balance out the citrus.The recipe was from taste.com.au. I did miss the part where you are suppose to leave it overnight i the fridge. So I baked it for about 40 mins and then popped it in the fridge for about 2 hours .
Ingredients (serves 6)
185g Buttersnap biscuits
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
90g butter, melted
Pure icing sugar, to serve
Lemon curd
3 lemons
4 eggs
1 cup caster sugar
125g butter, chopped
Method
Lightly grease a 2cm-deep, 24cm (base) loose-based round flan pan. Combine biscuit crumbs, cinnamon, nutmeg and butter in a bowl. Press into base and sides of prepared pan. Refrigerate for 1 hour.
Make lemon curd: Finely grate rind of 1 lemon. Juice all lemons. Whisk eggs and sugar together in a heatproof bowl until well combined. Add lemon rind and 2/3 cup lemon juice, whisking constantly until well combined. Place bowl over a saucepan of simmering water (do not allow base to touch water). Cook, stirring with a wooden spoon, for 20 to 25 minutes or until thick and custard-like. Do not allow to boil. Remove from heat and whisk in butter.
Pour lemon curd into chilled tart case. Place on a oven tray and bake in a preheated oven of 180 degrees celcius for about 20 mins , take it out of the over carefully sprinkle some cinnamon on top and pop it back into the oven for another 20 mins or until set.Let it cool and over with plastic wrap and refrigerate for an hour or two.
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