FRENCH LEMON TART INGREDIENTS:
For the sweet pastry
500 g plain flour
250 g unsalted butter
180 g caster sugar
2 free range eggs
For the lemon curd
8 whole eggs
8 yolks
1 c sugar
1 c lemon juice
300 g unsalted butter
Double cream to serve
METHODS:
For the sweet pastry:
Sieve the flour, rub in the butter and stir in the sugar.
Mix in a food processor until the mixture resembles fine breadcrumbs, then add the eggs and pulse only.
Wrap the dough in cling film and chill for at least 1 hour.
Roll the dough thinly and line a 20cm baking tin,
prick with a fork and chill again for about 10 minutes.
Bake blind (with greaseproof paper and rice) at 180C for 12-15 minutes. Remove paper and rice and bake for 1 min further.
Remove from oven and allow to cool.
For the lemon curd: Beat the eggs, yolks, sugar and lemon juice in a large bowl, place over a pan of boiling water and whisk continuously until the mixture thickens.
Cool for approximately 10 minutes and whisk in the cold diced butter until combined.
To assemble:
Fill tart case to the brim with the lemon curd.
Allow to cool and serve with a tablespoon of double cream.
Serves 8 LEMON GELATO
INGREDIENTS:
4 c. milk
Zest from 8 lemons, preferably organic
1/2 vanilla bean
1 c. sugar
8 egg yolks
Pinch salt
METHODS:
Heat the milk in a saucepan to a simmer.
Put the lemon zest and vanilla bean in a bowl, and add the hot milk.
When cool, cover and allow to infuse for about 8 hours
or overnight in the refrigerator.
Strain the milk into a saucepan, add half the sugar, and bring to a simmer.
Whisk the egg yolks with the remaining sugar until combined.
Gradually dribble the hot milk into the egg yolks, half a cup at a time, whisking, to heat the yolks without cooking them.
When all the milk has been added, cook the sauce over medium heat, stirring continuously, for about 4 to 5 minutes
or until the sauce is thick enough to coat the back of a spoon
and leave a trail when a finger is run over the spoon.
(Don't overcook the eggs; doing so will change the flavor of the gelato.)
Stir in a pinch of salt, and strain into a heatproof bowl set over ice. Cover, and refrigerate for at least 6 hours or overnight.
Transfer to an ice-cream machine, and process according to directions.
Transfer ice cream to a container, and return to the freezer for about 2 hours. Serve in chilled glasses.
LEMON RASPBERRY BREAD PUDDING
This lightly sweet, tangy bread pudding is a snap to assemble.
Feel free to use any kind of white bread you like ¡X presliced sandwich bread
(cut into 1-inch pieces) will give a smoother texture, while cubes of French or Italian bread with their crusts will make the pudding chunkier.
INGREDIENTS:
1/2 cup pure maple syrup, plus additional for serving
6 cups 1-inch cubes day-old country-style white bread with crusts (about 12 ounces or 3/4 loaf)
1 pint fresh raspberries
6 large eggs
4 c milk
1 tsp finely grated lemon zest
1/8 tsp salt
METHODS:
Arrange rack in center of the oven and preheat to 350¢XF.
Lightly greased(butter if desired) 9" X 13" glass baking dish or 14" oval gratin dish.
Pour in maple syrup; scatter bread cubes and raspberries in dish.
In large bowl, whisk together eggs, milk, lemon zest, and salt;
pour over bread cubes.
Bake strata until puffed and golden brown, about 45 minutes.
Transfer to rack to cool 5 minutes, then serve warm with additional maple syrup.
Serving 8-10
LEMON WAFFLES
INGREDIENTS:
4 eggs, separated
1/8 c sugar
1/8 tsp salt
1 c milk (reduced fat if desired)
1 tbsp fresh lemon juice
grated peel of 1 entire lemon
1/8 c melted butter
1 c flour, sifted
1/2 tsp baking powder
METHODS:
In a medium bowl, beat egg yolks with the sugar and salt.
Blend in the milk, lemon juice, lemon peel, and butter, beating well.
Add the sifted flour and baking powder.
Beat egg whites until stiff and fold into batter.
As usual, bake in a preheated waffle iron until golden brown
and steam no longer escapes iron.
Serve warm with maple syrup.
This is a great breakfast treat. If you don't want maple syrup,
try topping with fresh berries and lemon yogurt. Yummmmmm!
(4 servings)
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