No Sunday Dinner this week – everybody except me and Toby were busy or working. Fortunately, I still have something to blog about as I went to dinner at my friend Irene’s last night and took dessert. I didn’t want to go to the shops so when I arrived home at 5:15 pm, the dessert I was going to make had to be from ingredients I had in the pantry as I was due at Irene’s at 7pm.
I love citrus desserts and thought a lemon tart would be a fine dessert to follow Irene’s spaghetti marinara (which was really delicious). The lemon tart from Bill Granger’s Bill’s Basics is a great recipe as it doesn’t require the hassle of pastry. This makes it a bit lighter than the usual tart too. I didn’t have quite enough lemon juice so added about 30ml of orange juice instead. I visited Andrea’s lemon tree this morning and topped up my stock! The only change I would make to this recipe is use slightly less butter – perhaps 100 grams rather than 125 grams.
from Bill’s Basics by Bill Granger
75g (1/2 cup) plain flour
225g (1 cup) caster sugar
125g unsalted butter, melted
zest of 2 unwaxed lemons
150ml lemon juice
Cream or creme fraiche
Preheat the oven to 180C. Lightly grease a 20cm round springform cake tin.
Whisk the eggs and then gradually whisk in the flour. Add the sugar, butter, lemon zest and juice, cream and a pinch of sea salt and whisk well. Pour into the tin and bake for 40-45 minutes, until lightly browned.
Leave in the tin to cool for 20 minutes before turning out and slicing. Dust with icing sugar and serve with cream, creme fraiche or ice cream.