Happy anniversary to me!

This Easter marks 7 years since the mystery illness came into my life.  I was going to commemorate this day by writing about all the things I am thankful for and have been able to achieve in my life but I’ve been writing about those a bit lately already.  Instead I thought I would share my favourite recipe for Lemon Tart – because Lemon Tart is so awesome it is something we all should be thankful for!  Do me a favour though, while you make it (if you make it) reflect on all the awesome things you’ve done in your life and the things you are thankful for.  Eat it and be proud.  Bon appetite!


1 ½ cups plain flour
3 tsp icing sugar
140g Butter
1 egg yolk, lightly beaten
2 tbsp water approx

½ cup cornflour
1 cup castor sugar
½ cup lemon juice
1 ¼ cups water
2 tsp grated lemon rind
3 egg yolks
60g unsalted butter


Lightly grease 24cm flan tin (be careful if using a tin with removable bottom)
Sift flour and icing sugar into bowl, rub in butter.  Add yolk and enough water to make ingredients cling together.  Press dough into ball, knead gently on lightly floured surface until smooth; cover; refrigerate for 30 minutes.
Roll dough on lightly floured surface large enough to line prepared tin; trim edges.  Place tin on oven tray, line pastry with paper, fill with dried baking beans or rice.  Bake in 180º oven for 10 minutes, remove paper and beans and bake for further 10 minutes or until pastry is lightly browned.  Remove and cool to room temperature.

Combine cornflour and caster sugar in pan, gradually stir in juice and water; stir until smooth.  Stir over moderate-high heat until mixture boils and thickens (to very thick).  Reduce heat and simmer for 30 seconds stirring constantly.  Remove from heat; quickly stir in egg yolk, rind and butter.  Stir until butter is melted; cover and cool to room temperature.

Spread filling into pastry case, top with meringue.  Bake in approx 180º oven for 5 minutes or until meringue is lightly browned.  Stand for 5 minutes.


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