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									                                              Lemons, lemons everywhere, there is a surplus of lemons
                                              available around my place at the moment, so I thought
                                              I would feature some interesting recipes that utilise this
                                                                                                                      LEMON ALMOND TART
                                              sometimes denigrated fruit.                                                                                           1. Preheat the oven to 200ºC
                                                                                                                                                                    2. Make the dough base by sifting the dry ingredients into a
                                                                                                                               for the crust / base of the tart:    bowl. Rub the butter in until it resembles course breadcrumbs.
                                                                                                                               (for a 23cm Tart Tin)                With a fork stir in the cream to bind the dough
                                                                                                                               180g plain flour                      Roll out the dough and transfer to the Tart Tin, prick the base
     LEMON CURD CREPE CAKE                                                                                                     1 tbsp caster sugar                  all over with a fork and then refrigerate for 20 minutes.
                                                                                                                               ½ tsp salt                           3. Blind bake the tart shell, remove from the oven, allow to
                                                                                                                               ½ tsp baking powder                  cool, reduce oven temperature to 180ºC
          Ingredients:                           1. Line the base and side of a deep 20cm round cake pan with
                                                                                                                               85g butter (melted)                  4. In a mixing bowl set over hot water, add the eggs and the
             Crepe Mixture:                      plastic wrap.
                                                                                                                               80ml whipping cream                  sugar, beat with an electric mixer until the mixture is thick
             220g plain flour                     2. For the crepes, place the flour in a medium bowl, gradually
                                                                                                                               for the filling:                      enough to leave a ribbon trail when the beaters are lifted.
             6 eggs                              whisk in the combined eggs, oil and milk. Strain the batter into
                                                                                                                               125g almond meal                     Stir in the lemon rind and juice, butter and the almond.
             20ml vegetable oil                  a large jug, cover and stand for about 30 minutes.
                                                                                                                               100g caster sugar                    5. Pour the mixture into the pre-baked Tart Shell and bake until
             660ml milk                          Over a high heat, using a crepe pan or small heavy base non
                                                                                                                               2 eggs                               the filling is set, about 35-40 minutes.
             Curd Mixture:                       stick frypan, use the mixture to make at least 12 crepes. They
                                                                                                                               115g butter                          When cooked remove from oven, allow to cool and decorate
             180ml lemon juice                   should be the same diameter as the cake pan.
                                                                                                                               grated rind and juice of 1 ½         with the strips of lemon rind before serving
             330g caster sugar                   3. Set a large heat-proof bowl over a large saucepan of
             6 eggs                              simmering water, combine the rind, juice, sugar, strained eggs
                                                                                                                               crystallised lemon rind strips for
             125g butter (chopped)               and butter and cook, stirring for about 15 minutes or until the
             2 tsp grated lemon rind             curd coats the back of the spoon.
             2 tsp gelatine                      (remember, do not have the bowl touch the simmering water
             2 tbsp water                        whilst making the curd)
                                                 When the curd is cooked remove from heat.
                                                 4. Sprinkle the gelatine over the water in a small heatproof jug.
                                                                                                                      CHOCOLATE LEMON TART
                                                 Stand the jug in a small saucepan of simmering water and stir
                                                 until the gelatine dissolves.                                              Ingredients:                            1. Pre-heat the oven to 190ºC
                                                 Stir the gelatine mixture into the warm lemon curd mixture.                                                        2. Grease the Tart Tin
                                                                                                                               for the crust / base of the tart:    3. For the crust, sift the dry ingredients into a bowl, add the
                                                 5. Place one crepe in the prepared cake pan; spread with a
                                                                                                                               (for a 23cm Tart Tin)                butter and water and mix to form the dough. Press the dough
                                                 thin layer of lemon curd, continue layering with the remaining
                                                                                                                               180g plain flour                      evenly over the Tart Tin and refrigerate whilst making the
                                                 crepes and curd, finish with a layer of curd.
                                                                                                                               2 tbsp cocoa powder                  filling.
                                                 Refrigerate overnight or until set firm. Decorate with crystallised
                                                                                                                               30g icing sugar                      4. For the filling, whisk the sugar and eggs until the sugar is
                                                 rind if desired.
                                                                                                                               1/2 tsp salt                         dissolved. Add the lemon rind and juice and mix well, add the
                                                                                                                               115g butter (melted)                 cream. (taste the mixture and add more sugar or lemon juice to
                                                                                                                               1 tbsp water                         achieve the desired balance between tartness and sweetness, it
                                                                                                                               for the filling:                      should taste tart but also sweet).
     LEMON COCONUT LAYER CAKE                                                                                                  240g caster sugar                    Pour the filling into the tart shell and bake on an oven tray until
                                                                                                                               6 eggs                               the filling is set, about 25-30 minutes. Remove from the oven,
          Ingredients:                           1. Preheat oven to 180ºC                                                      grated rind of 2 lemons              cool and decorate with the shaved chocolate before serving.
             Cake mixture:                       2. Line 3 20cm cake tins with grease proof paper and grease.                  170ml fresh lemon juice
             140g plain flour                     3. For the cake, in a bowl sift together the flour and salt and                170ml whipping cream
             pinch salt                          set aside.                                                                    shaved chocolate (dark) for
             6 eggs                              Place the eggs in a large heat proof bowl set over hot water, and             decorating
             150g caster sugar                   with an electric mixer, beat until frothy.
             1 tbsp grated orange rind           Gradually beat in the sugar until the mixture doubles in volume
             grated rind of 1 lemons
             20ml lemon juice
                                                 and leaves a ribbon trail when the beaters are lifted.
                                                 Remove the bowl from the hot water. Fold in the orange rind,
                                                                                                                      LEMON CURD CHEESECAKE
             70g sweetened shredded coconut      lemon rind and juice until blended. Fold in the coconut.
                                                                                                                            Ingredients:                            1. Pre-heat oven to 180ºC
             Lemon custard filling:               Now sift in the flour mixture in 3 batches, folding in thoroughly
             2 tbsp cornflour                     after each addition.                                                          For the base                         2. Prepare the cheesecake base by blending the crumbed
             2 eggs                              Divide the mixture between the prepared tins.                                 250g plain sweet biscuits (finely     biscuits and butter until combined. Press the mixture evenly
             grated rind of 1 lemon              Bake for about 25-30 minutes until the cakes pull away from                   crumbed)                             over the base and side of a 22cm springform tin.
             85g butter                          the sides of the tins, stand for 5 minutes to cool and then turn              150g butter (melted)                 Refrigerate for about 30 minutes until firm.
             225g caster sugar                   out onto a rack to cool further.                                              For the filling
                                                                                                                                                                    3. For the filling, beat the cheese, sugar and rind with an electric
             250ml water                         4. The custard mixture, in a bowl, blend the cornflour with                    750g cream cheese (softened)
                                                                                                                                                                    mixer until smooth: beat in the eggs, one at a time.
             Frosting:                           a little cold water to dissolve, whisk in the eggs just until                 110g caster sugar
             115g butter                         blended. Set aside.                                                           3 eggs                               Pour the mixture into the prepared base, place on an oven tray
             115g icing sugar                    In a saucepan, combine the lemon rind and juice, the water,                   2 tsp grated lemon rind              and bake for about 60 minutes or until set. Remove from the
             grated rind of 1 lemon              sugar and butter.                                                             50g pistachio nuts (shelled and      oven and allow to cool.
             120-160ml lemon juice               Over a moderate heat, bring the mixture to the boil. Whisk in                 chopped)                             4. For the curd, set a large heat-proof bowl over a large
             115 sweetened shaved coconut        the egg and cornflour mixture and return to the boil. Whisk                     Curd mixture                        saucepan of simmering water, combine the rind, juice, sugar,
                                                 continuously until thick, about 5 minutes.                                    45g butter                           strained egg and butter and cook, stirring for about 15 minutes
                                                 Remove from the heat, cover with clear film to stop a skin                     110g caster sugar                    or until the curd coats the back of the spoon.
                                                 forming and set aside to cool.                                                1 egg, beaten lightly, strained      (remember, do not have the bowl touch the simmering water
                                                 5. Sandwich the 3 cake layers with the lemon custard mixture.                 1 tsp grated lemon rind              whilst making the curd)
                                                 6. For the frosting, cream the butter and icing sugar until                   40ml lemon juice
                                                 smooth. Stir in the lemon rind and enough juice to obtain a                                                        When the curd is cooked remove from heat. Cool to room
                                                 thick, spreadable consistency.                                                                                     temperature.
                                                 Spread the frosting over the top and sides of the cake.                                                            5. Spread the top of the cheesecake with the lemon curd and
                                                 Cover the cake with the coconut, pressing it in gently.                                                            refrigerate for about 3 hours or overnight. Remove from the tin
                                                                                                                                                                    and decorate with the nuts just before serving.

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