As I literally scramble for the last few days before heading north (USA north!!) for nearly a month, I was trying to feel the summer sun with this dessert. By the time you are reading this, I WILL be feeling the summer sun…(sorry, but just had to mention that again!) Even though we associate lemons with summery drinks and flavours, they are in fact a winter time boon, and my tree this year has finally produced enough to be of some value. I have been using them in the Thai Thai Again classes (last one tomorrow, all SOLD out!!) in the most fragrant Ginger and Lemongrass lemonade…make sure you give it a go. It is good for you too, may help fight the dreaded winter colds which seem to be taking people down without any warning at all.
I managed to find some early strawberries as well, so garnish or not…up to you. We only had sour cream to serve it with and I have to say, it wasn’t half bad, took the sweetness back a notch. So pucker up, its the all lemon, Lemon Tart.
- 1 Batch vanilla bean pastry Maple Syrup Pecan Pie
- 200 g sugar
- 4 lemons, zest, finely grated
- 3-4 Drop doTERRA Oils doTERRA lemon oil BUY
- 2 - 3 lemons, juice (approx 160 - 180g)
- 4 eggs
- 220 g pure cream
- Icing sugar, berries of choice and mascarpone to serve
Prepare pastry as per recipe and form into a flat disc. Wrap well with baking paper and place in fridge for at least 30 minutes.
Pre-heat oven to 200ºC.
Roll out pastry and line a 23cm flan tin with removable base. Dock the base of the pastry with a fork and blind bake for 15 minutes. Remove paper and weights and cook for a further 5 minutes or until golden on base. Cool slightly and reduce oven temperature to 160ºC.
To make filling, place sugar, zest and lemon oil into mixing bowl and mill 15-20 sec/speed 9.
Scrape down and repeat. Add juice, eggs and cream and blend 20 sec/speed 6.
Pour filling into pastry base and bake for 40-45 minutes or until just set in centre.
Dust with icing sugar, top with sliced or whole berries and serve with mascarpone.