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Lemon Tart

So, whilst my dairy intolerant man is away my dear friends whipped up a big plate of mac and cheese for me. To thank them for plying me with dairy goodness I thanked them with a sweet sharp lemon/lime tart, complete with sugared rind and drizzled with lime syrup.


1/3 cup water

1/3 cup sugar

1/3 cup lemon/lime juice

finely grated rind of 1 lemon and 1 lime

2 tblsp cornflour mixed to paste with 2 tblsp water

50gm butter

3 egg yolks

Sweet shortcrust pastry (find any good recipe)

Preheat oven to 160C.

Lay pastry across approx 20cm flan tin (grease and line well). Bake blind 10 mins, then another 5-10 without weight till pastry light brown. Cool.

In pot, bring water and sugar to slow simmer. Once sugar dissolved, add in juice and rind. Simmer for few minutes.

Add in cornflour slowly and stir with spoon till thick and glossy.

Take off heat and add in butter and egg yolks (beat in a little of the hot mixture to eggs first). Taste, add in any more juice if you like it sharper.

Pour into case and chill in fridge.

(To make sugared rind, peel rind of lemons/limes, remove most of white pith, cut into long shreds, and put into pot of boiling water mins. Remove, then back into pot with sugar and water syrup. Simmer 10-15 mins. Remove and layout on baking paper to dry. The leftover syrup can be left to reduce and used as plate decoration. )