so i was watching this documentary called "waiting for superman" in english last year and it explained to me that in some american states, state schools do what the principals call the dance of the lemons. basically, they take their bad teachers and swap them around with other schools in their district, each in the hope that the new lemons will be better than the last year's ones. now i don't know how much of that actually is true, but the phrase dance of the lemons i always found funny. also my dad has a thing about saying bad things "are a lemon cos they suck".
all these thoughts were prevalent as i picked new lemons off my tree about a week ago. and let me tell you there's plenty to go around if anyone wants some! with those trees we go from the state of having occasional lemons here and there to giving anyone that comes over lemons because even the birds start getting sick of eating them and the hundred in the fridge are going moldy. okay maybe that's a slight exaggeration. the point is - we had a lot of lemons.
also i had a happy moment when i realised my tart matched the festive decorations. so they featured in the photo shoot.
so not only is her blog name french and adorable, but to come up with these cakes makes her legendary in my books
chocolate and pb mousse for breakfast?!?!?! um yes please!!!
that photography though. my eyes are green with envy and full of admiration
despite the claims of guacamole blasphemy, this officially takes guac to the next level
dairy free baking just became a whole lot easier and way more technical.
the more gingerbread the better this festive season. i mean...why stop at men and houses?!
for the shortcrust pastry:
2 cups plain flour
3tbsp. caster sugar
150g cold chopped butter
4 tbsp. chilled/ice water
for the lemon curd filling
2 cups castor sugar
200ml lemon juice
4 eggs beaten lightly
2 tsp lemon rind
fruit and icing sugar to decorate (optional)
Process the flour, sugar and butter in a food processor until it resembles breadcrumbs. While the motor is running on low speed, add water one tablespoon at a time to form a smooth dough. Process until just combined. Note: you may need either less or more water, so adjust accordingly.
Roll out dough onto a lightly floured surface and kneed lightly, until dough comes together. Wrap in plastic wrap and refrigerate for at least 30 mins.
With a rolling pin. roll out dough on a lightly floured surface/between baking paper sheets until it's 2-3mm thick. Line a 12 inch flan tin with pastry and cover with baking paper and baking weights/uncooked rice.
Bake for 10 mins with weights then 10 mins w/o until golden and crisp. Set aside.
To make the lemon curd filling, combine butter, sugar, juice, eggs and rind in a bain marie over simmering water. Stir until mixture coats the back of a wooden spoon thickly. Place in freezer for at least 10 mins.
Spoon filling into pastry case and bake tart for 20 mins/until set. With remaining curd, pour into jars and seal.
Store the tart in the fridge, dust with icing sugar and top with fruit when ready to serve.