For the pastry:
- 225g / 8 oz plain flour
- 110g / 4 oz butter
- 80g / 3 oz sugar
- 1 large egg
For the filling:
- 4 eggs
- 300ml lightly whipped cream
- 150g sugar
- Juice of 4 lemons
- Zest of 2 lemons
This morning I've made a lemon tart to take to my nephews birthday barbeque. Lemon tart is one of my all time favourite dished to make. I like to have it on the menu wherever I am working. Although I don't like to serve it on the second day, as it does not keep as well as i'd like. I always say that Lemon tart should be cooled to room temperature and served. Not refrigerated.
For the pastry:
For the filling:
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Last night I got the urge to bake some bread. So I did. Every time I make it, I am always surprised how simple it is to make and adapt. The smell is incredible.
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Brian PowlettHi, Welcome to my blog. I have been writing for a few years now. I like to think that I have improved slightly over that time. Categories
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