So it’s been far too long since I’ve posted a lemon flavoured baked good post….or any post as a matter of fact. With returning to self employment, as well as 9 weeks of solo parenting whilst Lachy was away on tour, life has been getting on top of me.
I’ve feel like I’m been on a never ending treadmill of work, parenting and housework….but I’ve decided to stop and reflect on what’s important to me… I’ve found that it’s easy to stop doing the things you enjoy when life gets tough, but the opposite should be true. So now I’m making a point of keeping a focus on the bright side of life – this means more blog posts, picking up my guitar again and spending more time exercising….and of course, more lemon flavoured baked goods.
On that note – please enjoy this easy and delicious lemon tart recipe. You can whip one of these babies up in under 20 minutes and you will not regret it (although I had to give mine away ((to the delight of my friends and neighbours)) because I was concerned I’d eat the entire thing).
- 1 and a half cups of finely crumbed biscuits (I used arnott’s granita biscuits)
- 6 tablespoons melted butter
- 2 tablespoons sugar (optional)
- 2 cans condensed milk
- 3 egg yolks
- 2/3 cup lemon juice
- grated zest of 1 lemon (the more the merrier!!)
- 1 pinch of salt
Preheat oven to 180 degrees C
For the Base: Spray a pie dish with non-stick olive oil spray or grease with butter. Combine crushed biscuits, butter, and sugar. Press into prepared pie plate. Bake for 8 minutes.
For the Pie Filling: Using a mixer, mix the condensed milk, egg yolks, lemon juice and salt together. Beat on medium speed for 4-5 minutes. Pour into pie crust and bake for 10 minutes at 180 degrees celsius. Little bubbles will start to surface. Cover the crust if it starts to brown too much towards the end.
Chill in the fridge for at least an hour before serving.
Serve with ice cream, cream or all of the above….and coffee… all of the coffee.