Lemon Tart

Hello hello one and all,

So spring has finally arrived. 
And with it, has come the hurricane of anxiety and procrastination that is exam season.

Therefore, this felt like the right time to post another recipe.

Lemon Tart. The perfect balance of sweet and sour that reflects this time of year. 

The sun is finally out in all its glory, yet I am forced to lock my self in the library staring longingly out the window like a forlorn lover. 

This recipe is based on this from $120 Food Challenge   

Pastry: 

Filling:
3 heaped tablespoons cornflour
3 large lemons
3 egg yolks
250ml milk
125ml water
60g butter diced
150ml sour cream
150g cream cheese

1. Mix together cornflour, sugar in a saucepan OFF heat.

2. Add in the zest of two lemon rinds and the juice of all three. To zest the lemons, I use a mircoplane grater which is much finer than a normal cheese grater so wont leave you picking bits of lemon rind from your nashers.

3. To the mixture add the egg yolks, milk and water. Whisk this together until the mixture is smooth and consistent. 

3. Add the cubes of butter and mix over a medium heat until all the butter is dissolved. Now comes the tricky bit. The mixture needs to thicken so keep stirring it over a lower heat until it gets gloppy. Be careful that the bottom of the mixture doesn't burn, although don't be alarmed if a few golden brown bits start the appear.     

4. Pour the lemony gloop into another bowl to cool to room temperature  Place cling film or some baking paper on the surface of the mixture to prevent a skin forming.

5. When its cool, (or for the impatient of you, until its not boiling hot) whisk in the sour cream and cream cheese and mix until its not lumpy. Pour this glorious concentration into your pastry case and put it in the fridge to chill for a few hours.

6. EAT THAT TART