Tagged: lemon

Dessert | Lemon Tart

Lemon Tart

This lemon tart is the best! I am not a talented baker, but this tart is basically fool proof.

Shortcrust pastry:
2 cups plain flour
145g butter
1/2 cup sugar
1/4 cup iced water

lemon curd:
1 cup of lemon juice
1 tbsp lemon zest
1 vanilla bean
600g thickened cream
10 whole eggs
2 egg yolks
1 cup sugar

Candied lemon:
3/4 cup sugar
2 lemons (finely sliced)
1/4 cup water

Miniature roses (i get these from my local asian grocery store – they come dried)
pistachio nuts, crushed

1. For shortcrust pastry, combine all ingredients in a food processor an mix until a ball of pastry forms. Cover with glad wrap and refrigerate for 20 mins. After 20 mins roll pastry out and place into a large tart tin. Blind bake until golden and then set aside to cool.
2. For lemon curd, combine all ingredients and whist vigorously. Place on a low heat and continue to whisk until curd is lukewarm and the sugar has dissolved. Strain the curd and pour into cooled tart case. Place in the oven (140 degrees) for about an hour or until just set. Refrigerate.
3. For Candied Lemon, combine sliced lemon, sugar and water in a small saucepan and set stove to high. Let the mixture boil vigorously for about 10-15 mins or until the outside of the lemon has softened. Pour onto some greaseproof paper and leave to cool. Once cool, place candied lemon over the tart and decorate with the miniature roses and crushed pistachios.

Travel | Ful


Ful or broad beans have become somewhat of a delicacy in the Arab world. No mezza is complete without a plate of mushed up broad beans stuck alongside a tower of flat flatbread. This steaming batch of Ful offered a warming aroma that drew me closer. Each restaurant in the Old city of Jerusalem competed for the best plate of starchy goodness, presenting their dip on small plates with crownings of olive oil and parsley. It’s shocking that such a simple, ‘peasant’ side dish could gain the respect of millions of Arab ‘followers’ – but I must say it has also captured my heart, this dish is a must try!


2 cups boiled and pealed broad beans
3 cloves garlic, crushed
1/2 cup lemon juice
1/2 cup olive oil
1/2 teaspoon salt
1/2 teaspoon cumin – optional
parsley, finely chopped for the garnish


Mash the broad beans. Add all the ingredients and mix. Serve on small plates with the ful spread into a thin layer. Drizzle with olive oil and crown with parsley.