Lemon tart

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.

Lemon tart

from Bill’s Basics by Bill Granger

Serves 6-8

3 eggs

75g (1/2 cup) plain flour

225g (1 cup) caster sugar

125g unsalted butter, melted

zest of 2 unwaxed lemons

150ml lemon juice

300ml cream

to serve:

Icing sugar

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.

Lots of limes

A manic week at work last week means that I haven’t had time to reflect on Sunday Dinner until now. The inspiration for this dessert came from my sister-in-law, Kylie. She and my brother were in town for the weekend and when we caught up for breakfast Kylie gave me a bag of limes that she’d bought the day before - she’d gone to buy a couple of limes but found that 2 bags of limes (10 limes in each bag) were the same price as 5 individual limes. When I was discussing what I would make for dessert, my brother suggested Impossible Pie, a childhood favourite that Mum used to cook regularly. The seed was thus sown for Citrus Impossible Pie.

I came across this recipe about 15 years ago. I cannot for the life of me find the original recipe – I have a feeling I found it in a Vogue Entertaining. I love citrus desserts so this recipe is definitely a favourite, especially because it is so easy to make and absolutely fail-proof. My usual guests enjoyed it and Toby walked out the door with the leftovers.

Because I had plenty of limes, the version I made for Sunday Dinner was about two thirds lime and one third orange instead of the lemon and orange combination in the recipe below. I had no slivered almonds in the pantry but lots of blanched almonds so I used those.

Thanks for the limes Kylie!

Citrus Impossible Pie

4 eggs

1 cup sugar

½ cup melted butter

100g slivered almonds

1 cup desiccated coconut

Grated rind of 1 lemon

Grated rind of 1 orange

½ cup lemon juice

½ cup orange juice

1 cup milk

½ cup plain flour, sifted

Preheat oven to 180C.

Process all ingredients in a food processor for 2 minutes.

Pour the mixture into a well greased 28cm pie dish for about an hour or until golden brown on top.

Remove from oven and allow to cool and set. Refrigerate if necessary.

Serve with thick cream and fresh berries.

Serves 8-10