This is one of Mum's classic treats, whipped up with very few ingredients, and delicious. I tried other "genuine" lemon tart recipes from the experts, and they are very nice thank you, with all that egg yolk and cream. but this one has little of one and none of the other, is still the lemon tart of choice for three generations!
Be warned, this is not a classically pretty citrus tart, and it will drip a bit. But that's how its meant to be. I have experimented and added an extra yolk, or extra sugar, to make a slightly larger tart, but it didn't work. Omitting the yellow colouring is a choice I made to reduce intake of artificial colours, turmeric will not do. it goes a strange flourescent yellow. I recently got my Mum's pastry recipe as well, interpreted by Maureen, its easy enough to make, and tastier than the readymade stuff.
You need:
- A 9 " tart baking tray, or a steel thali. Do NOT use a pyrex or ceramic tray!
- 1 cup of water and 1 tablespoon of cornflour
- 1 egg, 1 cup caster sugar
- Juice and rind of one lime
You can add lemon colouring, but I omit it, as I dont have any.
- Shortcrust pastry - either readymade or homemade
- Issue warnings to greedy people that they should not eat it directly from the oven. Liable to burn their mouths...
|
Steps
- Preheat the oven to 180 C
- Either grease the tart tray with butter or oil, or line with baking paper
- Mix the cornflour and water together smoothly and bring to the boil, lower the heat and stir till thick and glossy.
- Beat the egg and sugar together and mix into the cornflour sauce.
- Add the lime juice and the rind to the sauce.
- Line the tart dish or thali with the pastry, and pour over the sauce.
- Bake for 20-30 minutes. Remove from the over, even if it looks a bit runny, and let it cool..good luck with that.
|
Advice: Always make 2!
|
|
