Righto, I did say that this blog would include recipes and I don't think one for a fruit cake is going to cut the mustard or whatever that saying is (and what the heck is that about anyway 'cutting mustard'??? answers on a postcard please...) So here's one for a yummy lemon tart without the tart... well, without the pastry, which is so handy because nine times out of ten I really can't be bothered with the faff of making it. This is from 'Bill's Basics' - by Bill Granger totally love that man! I think the only thing I tweaked was the amount of lemon juice and that was because my two lemons when squoozen (that is definitely the past tense of squeeze) didn't give me the 150ml required and it didn't make any difference. It really is yum and don't let my extremely very dodgy picture put you off.
You will need:
75g plain flour
230g caster sugar
125g unsalted butter, melted
zest of 2 unwaxed lemons
150ml lemon juice
300ml single cream
Preheat the oven to 180C/Gas mark 4. Lightly grease a 20cm round springform tin. I have a silicone mould and used it for this and it worked a treat.
Whisk the eggs and then add in the flour bit by bit.
Add the caster sugar, butter, lemon zest and juice, cream and a pinch of sea salt and whisk well.
Pour into the tin and bake for 40-45 minutes, until slightly browned.
Leave in the tin to cool for 20 minutes before turning out.
Dust with icing sugar and Bob's your uncle.