Jane from Beerwah
The fruit or vegetable grown is:
Lemons
Recipe: Thick Lemon Tart
Ingredients:
Pastry Base
175g plain flour
75g butter
pinch of salt
1 egg yolk
1 tablespoon water
Filling
6 x 1 size eggs
175g castor sugar
zest of 6 lemons and 275mL juice (6-8 lemons)
200mL whipping cream
1 deep fluted quiche tin with loose base 23cm diameter
Method:
Place all pastry ingredients in a food processor until forms firm dough. Knead lightly, place on plastic bag and leave in fridge for 30 minutes. Preheat oven to 200C Roll our pastry and line flan tin, prick with fork and brush with beaten egg. Bake for 20 mins and remove from oven. Turn oven down to 180C To make filling, grate zest of 6 lemons and squeeze 275mL juice. Break eggs into bowl , add sugar and whisk to combine. Don't overdo it. Pour in lemon juice and zest, followed by cream and whisk lightly. Pour into 1.2L jug. Place the pastry case on a baking sheet in the oven and then pour the filling into the pastry. Bake for 30 minutes, until tart is set. Dust with icing sugar and serve with creme fraiche.
