04 December 2010


Lemon is a sour fruit but the distinctive sour taste makes it a key ingredient.  Its juices is used as prevention on oxidation of food.  The fragrant zest enhances baked goods and it tanginess is suitable for stew.  I love lemon tarts, a mingle flavor of tanginess and sweetness.

Sweet pastry fill with luscious lemon curd.

Soak 3 gelatine leaves in 60ml water and set aside.  Heat 500 ml milk over low heat and keep stirring till hot.  Whisk 4 yolks and 125g sugar followed by 30g cornflour.  Whisk well.  Slowly add in warm milk.  Heat mixture over medium heat and stir till thicken, add in gelatine, 1 tablespoon zest and 3 tablespoon lemon juice.  Pour filling into pie and refrigerate when cold.


Can't wait to eat


Smooth and creamy

Leftover pastry dough turn into tartlets

Fill to the rim

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