lemon Archives

Beetroot recipes

Braaied beetroot

1½ hours

Berry recipes

Creamy barley vanilla porridge with roast strawberries and evaporated milk

25 - 30 minutes

Afternoon tea

Lemon-and-lime lamingtons

1 hour

Brinjal recipes

Magica Roma’s Mediterranean calamari

30 minutes

Dip recipes

Herby green butter

Berry recipes

Strawberry blondies

35 minutes

Fish recipes

White tuna fish cakes

40 minutes

Green goddess focaccia

30 minutes

Citrus recipes

Lemon tart

1 hour 20 minutes

Lemon tart

Serves 6

Difficulty Easy

Prep Time 25 minutes

Cooking Time 1 hour 20 minutes

Ingredients

For the pastry:

120 g flour, sifted
56 g almond flour
45 g icing sugar, sifted
salt, a pinch
113 g cold butter, cubed
1 free-range egg

For the filling, whisk:

1⁄3 cup lemon juice
1 lemon, zested
150 g caster sugar
2 cups, plus 3 T cream
8 free-range extra-large egg yolks
icing sugar, for dusting

Method

1. Combine all the pastry ingredients using a knife, but do not knead. Chill for 1 hour or until completely cool.

2. Preheat the oven to 200°C. Roll out the pastry on a lightly floured surface, place in a 25 cm tart case and bake blind for 15 minutes. Allow to cool.

3. Once cool, pour in the filling. Bake at 180°C for 25 minutes, or until slightly wobbly. Cool and serve dusted with icing sugar.

Cook's note: These tarts travel well; wrap with cling-wrap and keep them in the fridge or a cooler box

Find more tart recipes here.

Photograph: Jan Ras
Production: Abigail Donnelly
Food Assistants: Bianca Strydom and Ellah Maepa

Spinach lasagne

Everyday classic tomato sauce

Tom yam chilli shortrib

Slaphakskeentjies (sweet-and-sour onions)

Parmesan-and-anchovy meatballs

Melon and cured ham salad

Braaied beetroot

Creamy barley vanilla porridge with roast strawberries and evaporated milk

Lemon-and-lime lamingtons

Magica Roma’s Mediterranean calamari

Herby green butter

Strawberry blondies

White tuna fish cakes

Green goddess focaccia

Lemon tart

Lemon tart

Ingredients

Method