Sweet and Sour Lemon Tart

 

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“For it is in giving that we receive.”
― Francis of Assisi

There is a lovely Girl who works in the shop next to me, she is one of those people who makes your day brighter for seeing her, she always has a smile on her face and you can’t help but smile back. She is one of those beautiful souls.
A while back I made some scones and as I do, I was trying to get rid of them. I dished them out to everyone, otherwise guess who will eat them all, that’s right me. I took some across to the Girl at the store, and she was so delighted to receive them, that the very next day she had brought me a huge bag of lemons from her garden. I was so grateful as winter had just arrived and with it – those evil sniffles and sore throats. Bring on the hot totties, spiked with some brandy, I say.
I however had to save some of the lemons and make a lemon tart, I mean who would I be if I didn’t make something sweet with them. Again I had so much tart I had to share it around so took her some in. I love the gift of sharing, it really is amazing to both give and to receive, not potions of value but things from the heart (or in my case the pantry).
I also put some in the freezer for my sister, however she never came around that week, so naturally if you snooze you lose, and I ate it.
If you want a yummy lemon tart recipe I do highly recommend this one.

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Lemon Tart
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • PASTRY
  • 1¾ cups plain flour
  • 150 g butter
  • 1 egg
  • FILLING
  • 5 eggs
  • ¾ cup white sugar
  • 150mls thickened cream
  • 100mls of fresh lemon juice
  • zest from 1 lemon
Instructions
  1. To make the pastry, place the butter and flour into a food processor and pulse until it resembles fine bread crumbs, then pulse in the egg until a dough is formed. Pour on to the bench and kneed a few times until the mixture comes together. Roll out and place into a 30cm tart tin. Place in the refrigerator for 45 mins.
  2. Pre heat the oven to 180C, place the tart case in the oven to blind bake for 15 mins. Remove the beans and place back in the oven for 10 mins then remove.
  3. To make the filling, whisk all the ingredients together and then pour into the tart base. Place it back into the oven and bake until the the filling is set, about 30-40mins.

 

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Comments

    • Sophia says

      Thanks Lindsey, You should share the love of all your delicious cakes with the concierge, you never know what will come back to you in turn. He/She could be an ice cream maker in there spare time :)

  1. Grace says

    Hi Sophia, Glad to be back, have cranked up my comp and can get back to enjoying your beautiful and inspiring photographs and recipes. I will have my new kitchen in soon and can get cracking on baking again

    Cant wait, I have new neighbours so can put your giving and sharing into practice.

    Keep up the good work

    Always G

    • Sophia says

      Hi G,

      So nice to have you back, it will be wonderful to have a new kitchen, you will have baked goods coming from it in no time. You can fatten your new neighbour up, lol.

      Soph xxx

    • Sophia says

      One of my sisters favourite sweets too! she is still telling me she is very disappointed in me that she didn’t get any of this tart. I did save her some slices but sadly it called me to eat them. I love the sweet and sour flavour of Lemons in cooking.

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