lemon

Lime, Lemon and Basil Tart

This deliciously refreshing tart is simpler to bake than you’d think, and it rounds off a summer lunch perfectly. A classic lemon and lime filling encased in sweet short pastry is always a crowd pleaser, but the basil added to this one balances the sharp citrus with a sweet aromatic flavour; a great twist on a much loved warm weather dessert.

Ingredients:

For the pastry:

  • 185g plain flour
  • 90g caster sugar
  • 90g cold, cubed butter
  • 3 egg yolks
  • pinch salt

For the filling:

  • 4 eggs
  • 175g caster sugar
  • 150ml lime juice
  • 50ml lemon juice
  • zest 3 limes
  • zest 3 lemons
  • 125ml double cream
  • large bunch basil

Decoration (optional):

  • basil leaves
  • edible flowers
  • lemon and lime zest (fresh or candied)

 

Method:

  1. First off, make the pastry (you could buy shortcrust pastry instead of making this special sweet variety yourself- if you do, just follow from step 2). The easiest way to do this is to place the flour, sugar, butter and salt in a food processor and blitz together until a breadcrumb-like consistency is achieved (or rub together with your fingertips, handling as little as possible). Once you reach this stage, add in the egg yolks and blitz again, very briefly, until the mix just comes together to form large lumps. Tip the pastry out onto a clean surface and shape (again handling as little as possible) into a thin disc. Now wrap this pastry disc in cling film and chill for 15 minutes.
  2. Preheat the oven to 190c. Very lightly grease a 22-24cm tart tin with butter. Take your pastry and roll out on a floured surface to a little under 3mm thick. Line your tart case, using a ball of spare pastry to push right down into the corners. Run a knife around the top of the case to neaten the edges. Chill for 20 minutes.
  3. Fill your pastry-lined tart case with non-stick baking paper and baking beans then blind bake for 10-15 minutes (until the walls are set). Remove the paper and beans and return to the oven for 5-10 minutes until the pastry is cooked through and the base is sandy and dry but not overly golden.
  4. Now it’s time to make your filling. Reduce the oven temperature to 150c. Place your eggs, sugar, zest, juice, cream and whole bunch of basil in a saucepan and leave off the heat for 10 minutes. After 10 minutes some scum will have formed on the surface; skim this off with a spoon then place the saucepan on a gentle heat. Warm until hot to the touch (not boiling), then sieve to remove the basil leaves and zest. Pour this filling into the prepared pastry case and bake for 15-25 minutes until the middle has a uniform and slight wobble when gently shaken.
  5. Cool completely in the tin to allow the filling to fully set (this will take an hour or so) then remove carefully, slice up and serve. Decorate as desired and keep refrigerated once cool.

Enjoy!

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Lemon Melting Moments

I’ve made a chocolate and orange blossom variation of these biscuits before and they were so popular I thought I’d experiment with another flavour. This time I’ve gone for lightly flavoured lemon biscuits (which are super crumbly and melt-in-your-mouth) sandwiched together with lemon buttercream and a really zingy lemon curd; the end result is (unsurprisingly) zesty and really delicious- give them a try.

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Ingredients (makes 8-10 sandwiches):

  • 175g soft butter
  • 60g icing sugar
  • 60g corn flour
  • 185g plain flour
  • zest 1 lemon

For the lemon curd: 100g caster sugar, 2 lemons (juice and zest), 50g butter, 1 egg, 1 egg yolk

For the lemon buttercream: 65g soft butter, 175g icing sugar, juice and zest 1 lemon

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Method:

  1. Preheat the oven to 160c. Line 2 baking trays with greaseproof paper.
  2. Cream together the butter, icing sugar and lemon zest until light and fluffy. Sift in the corn flour and plain flour then briefly mix until a dough forms (don’t over mix or you won’t achieve that melty texture you’re after in the final biscuit).
  3. Take the dough a tablespoon at a time and roll into balls. Line onto the prepared baking trays and press down with the back of a fork to create a lined texture. Chill for half an hour.
  4. While the biscuits are chilling make the lemon curd. To do this place the sugar, lemon juice, zest and butter in a heatproof bowl and set over a pan of gently simmering water. Stir occasionally, allowing the butter to melt. Once the butter has melted allow to cool slightly then add in the egg and egg yolk. Whisk together.
  5. Set the bowl back over the pan and gently mix for about 10 minutes until the heat thickens the curd. Remove from the heat and cool.
  6. Once your biscuits have chilled and are firm, bake for 10 minutes. Allow to cool on the trays.
  7. While the biscuits are cooling, make the buttercream. Whisk the butter up to lighten then gradually add the icing sugar and beat until you have a fluffy texture. Add in the lemon juice and zest then briefly whisk to combine.
  8. When the biscuits are cooled, pair them up. Pipe a ring of buttercream on one and spoon some lemon curd into the middle. Sandwich together with the other biscuit.

 

Enjoy!