The lemon tree had lemons with a thick flesh and they were very juicy. (A Meyer lemon tree).
Once a year we picked the lemons and Mum made juice. The juice was put into bottles with a few added ingredients, that way we had lemon juice right through Summer. Sometimes Mum would make delicious Lemon Butter - a lemon spread that was great on fresh bread!!
Today, I want to share my lemon recipe.
Bernadette's Lemon Delicious Tart
Ingredients
For Pastry
1 cup of plain flour50g cold butter chopped
1 tablespoon of icing sugar
1 tablespoon vegetable oil
1 egg yolk
2 tablespoons of cold water
For Filling
3 eggs, plus 2 egg whites
1 cup icing sugar
2 tablespoons finely grated lemon rind
Half a cup of lemon juice
200g light sour cream
Method
Pastry
Place flour and butter in a bowl and mix together with clean hands until like breadcrumbs. Add icing sugar, oil, egg yolk and 2 tablespoons of cold water. Mix together until the ingredients forms a ball.
Turn the pastry mixture onto a floured surface and roll out until large enough to cover a pie tin. Please note: make sure pastry is not too thick. Trim edges and chill in fridge for about 10 minutes.
Pre heat oven to 180 degrees or moderate oven. Place the pie tin on a baking tray, makes it easier to remove from oven.
Cover the pastry with baking paper and place dried beans or rice on top. This will stop the pastry from rising but will allow pastry to cook. Bake for about 10 minutes, take from oven remove beans and baking paper and place back in oven for further 5 to 10 minutes or until lightly brown.
Filling
Beat egg whites and eggs until well combined. Gradually stir in the sifted icing sugar, lemon rind and lemon juice. Make sure there are no lumps. Now, add sour cream and stir in well.
Carefully pour the mixture into the pie shell and bake on a reduced heat at 150 degrees for a further 25 to 30 minutes.
When cool dust with icing sugar. Serve a slice of pie with fresh whipped cream on the side!
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