Last weekend when we I was driving the kiddoes to a birthday party we passed my favourite road side fruit and vegetable stall and I bought our weekly fruit and vegetables including fresh lemons and oranges.
Aside from making a lemon cake and an orange and poppy seed cake for school lunches I decided to make a quick dessert to have a sneaky guilty pleasure after the kids had gone to bed - sorry kids but I wanted something delicious to eat while watching Farmer Wants a Wife!
If I had to pick a dessert when I am out one of the things that I would tend to choose is a tart. I love the sweet buttery flaky thin pastry and a sharp filling. And if it is served with cream then its like you have won the jackpot.
Sadly I do not like making pastry. Its quite time consuming with making the dough, chilling the dough, rolling it out and blind baking it. When you have a busy family and work life and you want dessert you want it to be made quickly and easily.
Most people would know about the good old fashioned lemon bars where they are so simple and the base is perfect and easy to make. The basis of this recipe came from that. Using a base that is not a traditional pastry dough and topping it with beautiful citrus flavours and popping it in the oven.
The base is a shortbread recipe and the filling well its a mix between a curd and a custard and the lemon and orange marry together so well that for me it was the perfect dessert while watching one of my favourite reality television shows.
Prep 15 min // Cook 15-20 min
1 cup plain flour
1/3 cup icing sugar
1 tbs lemon zest
1 tbs orange zest
1/2 cup cold butter cubed
2 tbs iced water
3 large eggs at room temperature
1 1/4 cups white sugar
1/4 cup fresh lemon juice
1/4 cup fresh orange juice
Zest of 1 lemon
Zest of one orange
1/4 cup melted butter
Preheat oven to 180 degrees and grease a tart tin and set aside.
In a food processor (or thermomix) place all ingredients in and pulse until a smooth ball is formed.
Remove from the machine and press the dough into the prepared tart tin and up the sides and then set aside.
Place eggs, sugar, lemon juice, orange juice and the zests into a bowl and whisk together.
Add in the melted butter and whisk until smooth.
Pour into the prepared tart tin and then bake for about 20 min (depending on size of tart tin) or until just about set (the mixture will just be wobbling like jelly).
Leave to cool on a wire rack and then serve with cream and strawberries.