We had our very good friends over the other day for dinner and were remincing at how we met....
.....we were both new mothers (my boy around 6 months old and her little bundle was but a mere newborn!).
It was at an auction down the road as.... Hubby and I were thinking of renovating our small little art deco home but we weren't sure if we should sell up and buy something a little bigger...we went to check it out and so did Paula and Jay.
As mothers with young children do - we eye'd each other off, admired each other's babies and said our goodbyes. Luckily we bumped into each other a few months later at the local library - quickly started chatting and swapped numbers! That was over four years ago. I don't know where I would be without my Kiwi neighbour who leaves me delectable goodies in my letterbox, or who I would chat to about newly found recipes, op shop finds or tantrumming toddlers and dinner dillema's.
So with Hubby in charge of the bbq aspect of the meal, I was left to dessert as I had kindly requested that Paula make me this salsa!
So I made a lemon tart! And I thought I would share the recipe....
2 cups flour
150g soft butter, diced
1/4 cup caster sugar
plain flour for dusting
place the flour, butter and salt in a bowl and rub together until the mixture resembles fine breadcumbs. Break the egg into a separate bowl, add caster sugar and mix lightly. Add to the flour mixture and mix the until the pastry comes together. Wrap in cling film and chill for 30 minutes.
Pre heat oven to 180 degrees.
Roll the pastry on a lightly floured board to 3mm thickness. Line a 25cm flan tin with the pastry working your finger around the side of the tin to make sure the pastry is pushed down into the corners. Trim off any excess with a knife.
Prick the base of the pastry shell with a fork and rest for 30 minutes. Line the pastry with baking paper, then add baking beans or rice. Blind bake for 15 minutes in the preheated oven. Remove paper and weights and bake for another 5 minutes.
1 cup caster sugar
grated zest of 2 lemons
1/3 cup lemon juice
250g melted butter
1 1/4 ground almonds
and cream to serve
With oven preheated at 180 degrees....
Beat eggs and sugar until lighht and doubled in size - about 10 minutes!
Add lemon zest and juice, butter and almonds, then mix together gently.
Pour into blind-baked tart shell and bake in the oven for 40 minutes or until golden brown and set.
Serve and room temperature with cream.