There were a few people who taught me to cook. My Mum was one of them although she was tres pragmatic in her approach to making. My Dad however was a first generation Australian of European descent and boy was he fussy. He liked “proper meals.” Meat with three veg, pickled herring with sauerkraut, smoked salmon, boiled potatoes, and whenever possible, soup as a started. In later years he expressed his modern foodie flair with a passion for trifle. My lovely Mum learnt to cook from my Oma and then thankfully passed some of this information down to me. One of my most precious childhood cooking memories involves sleepovers at my Aunty’s (Tante Dina) house. She would get up early in the morning to bake fresh bread for breakfast and serve it with homemade jam. The dining table would be laid and the tea pot would be wearing its best woollen tea cosy. There was porridge, eggs, juice, fresh breads, jams, cheese and roggebrood. It all seemed so exotic to my young eyes and the sense of luxury, comfort and care that can be created through food has stayed with me. Then there was this guy http://www.hueyskitchen.com.au. I learned a thing or two from sitting on the couch watching him too. My love for TV chefs has never left me…… To celebrate my Mum’s recent birthday I whipped up her favourite dessert, lemon tart. I love this lemon tart recipe because it is so piquant and lovely. Here it is.
Lovely Lemon Tart
185g Marie Biscuits
100g Butter melted
1/2 teaspoon ground cinnamon
1 Cup Castor Sugar
120g chopped Butter
1. Lightly grease a 24cm loose based, flan pan.
Blitz up your biscuit crumbs, cinnamon and butter in a food processor.
Press blitzed crumb into the biscuit tin being sure to cover the base and edges evenly.
2. Whisk eggs and sugar together in a large, heat proof bowl. Finely grate in the rind of one good sized (or two small) lemons. Juice your lemons (2/3 of a cup is the correct amount) and add this to the mixture. Whisk well.
Place the bowl over a saucepan of simmering water, being sure that the base of the bowl does not touch the waters surface.
Cook the lemon, egg and sugar mix over the water for 25 minutes, stirring constantly. Do not allow this mixture to boil. Mixture is ready when it reaches a thick consistency (this will take time).
Remove from the heat and whisk in the butter.
3. Remove chilled tart case from the fridge and pour in the lemon mixture. Return the tart to the fridge and refrigerate for 12 hours.
Happy Eating and hug your Mum for me.
If you would like more “sweetness” in your life try this recipe. Sooo good.