It's Lemon tart now

After the orgy of olive oil, let's move on to butter!

This was freshly done last night, and we made 4 doughs at one go, plus the butter necessary for the lemon filling, we used up 350g of butter. Good that the kiwis sell their butter in 500g block here.

There are 2 different types of tart base in Remi's world of French cooking -- Pâte brisée for savoury dishes, which is also used in the classic French Apple Tart; and Pâte sucrée, which is sweet and has a more buttery/crumbly texture and is used in Strawberry Tart and the like.

We can't agree which tart base we should use for our lemon tart this time (as we have made this many times, and our notes didn't precisely specify and we may have tried both). So we agree to disagree by concluding that both work well, and we used Pâte brisée for yesterday's Lemon Tart, so that we can keep the remaining doughs for our next quiche.

And a word on the lemons we used: it came from our friends B&Z's garden. According to B, a lemon tree bears more than 2000 fruits a year. I want my own lemon tree!


Lemon Tart
1 dough
2 lemons (use 3 if your lemons are small or if you prefer a more tangy flavour) - for both its zest and juice
3 eggs
100g sugar
100g butter

Pre-cook dough in a preheated oven at 200C.

Melt down butter.

Mix melted butter, sugar and lemon juice and zest. Stir strongly together.

Pour on the cooked crust and bake at 200C for 15-20 minutes.