Category Archives: Recipes

Paleo Mini Lemon Tarts

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Category : Recipes

paleo-mini-lemon-tarts-1-650x975

I made this recipe recently for my Mum’s 70 Birthday and the went down a treat.

Visit Texanerin to see the full recipe.

  • Prep Time:
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  • Yield: 12 mini tarts

The lemon curd recipe yields enough for 4 teaspoons of curd per tart. If you’d like a more generous portion of curd, double the lemon curd recipe (you’ll have some leftover after filling the tarts).

Ingredients

For the lemon curd:

  • 3 large eggs
  • 1/4 cup (80 grams) honey
  • zest of 2 lemons (about 1 tablespoon)
  • pinch of salt
  • 1/4 cup (56 grams) refined coconut oil or regular unsalted butter (use coconut oil for Paleo / dairy-free)
  • 1/3 cup + 1 tablespoon (94 millilitres) freshly squeezed lemon juice

For the crust:

  • 3 tablespoons (42 grams) refined coconut oil, softened
  • 2 tablespoons (40 grams) honey
  • 1/2 teaspoon ground cinnamon
  • 3/8 teaspoon salt
  • 1 1/2 cups (150 grams) blanched almond flour

Directions

  1. Make the curd. Mix together the eggs, honey, lemon zest and salt in a medium non-reactive (ceramic, stainless steel, or nonstick) saucepan or pot. Do not use any reactive (aluminium, copper, iron, and steel) utensils when making this recipe. This applies to any recipe with acidic ingredients.
  2. Heat over medium-low heat and once everything is well-combined, add the coconut oil or butter and continue stirring.
  3. Once melted, stir in the lemon juice.
  4. Cook the lemon curd over medium-low heat, stirring constantly, until it thickens – about 4-10 minutes. It’s ready once the curd coats the back of a spoon and a clear path is left when you run your finger through it. Do not let the curd go over 170 °F (77 °C). Eggs scramble around 185 °F (85 °C) so be careful!
  5. Place a strainer or food mill over the storage container you want to store the curd in. Strain it and then let it cool completely and chill for at least 30 minutes before filling the tart shells.
  6. Prepare the tart crust. Preheat the oven to 350 °F (175 °C) and get out a 12-cup muffin pan. No need to grease it.
  7. In a medium mixing bowl, stir together the coconut oil, honey, cinnamon and salt. Add the almond flour and stir until well combined. The dough will be crumbly but should stick together when pinched.
  8. Divide the dough between the 12 moulds (18 grams per cup) and press the dough over the bottom and only about 1/4 or 1/3 up the sides.
  9. Bake for 8-10 minutes or until lightly browned. Remove from the oven and run a knife around the sides of the tarts (this makes dislodging them later easier). Let sit for 10 minutes or until they’ve hardened and are easy to remove. They should pop right out with the help of a knife.
  10. Let cool completely and then place in the refrigerator for about 20-30 minutes or until firm. Fill with the cold lemon curd (4 teaspoons per cup) shortly before serving. I recommend only filling the crusts a few hours before serving to ensure that the crusts don’t get soft. If you want to prepare the crusts ahead of time, don’t let the crusts sit at room temperature very long before putting away in an airtight container (they get soft if you let them sit uncovered at room temperature). The lemon curd can be prepared 3 days ahead of serving and refrigerated.

Homemade Lemonade

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Category : Recipes

lemonade
“This is a very refreshing drink!”

Ingredients

  • 1 3/4 cups white sugar
  • 8 cups water
  • 1 1/2 cups lemon juice

Directions

  1. In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.
  2. Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.

Custard Apple Pie

Category : Recipes

applecustardpie

Custard Apple Pie

 

This is my favourite recipe, borrowed from ABC North Queensland, and will often buy a large tin of apples and 600 ml cream and make two.

 

An apple pie with a difference – and you can cook it ahead to eat warm or leave to set cold

 

Ingredients

Pie:
1 sheet of shortcrust pastry
1 1/2 tablespoons plain flour
1/2 cup sugar
1 egg, beaten
1/2 teaspoon vanilla essence
250g cream
1/2 teaspoon lemon juice
400g pie apples

Topping:
1/2 cup plain flour
1/2 cup brown sugar
1 teaspoon ground cinnamon
50g diced butter


Method

Grease a pie dish and lay the shortcrust pastry on top, trim the edges.

Line the pie base with foil or greaseproof paper and then ‘bake blind’ weighing the paper down with dried beans or rice, baking for about 10 minutes in a moderate oven.

Remove the paper/foil and continue to bake for 5 minutes to dry out the pastry.

Whisk together the flour, sugar, vanilla, egg, cream and lemon juice. Stir in the apples and spread over the pastry base.

Bake in a moderate oven for about 20 minutes.

Meanwhile, mix together the flour, sugar and cinnamon. Rub in the butter so it is like a ‘crumble’ topping or ‘breadcrumbs’.

Spread this over the top of the pie and bake for another 20 minutes or until top is golden brown. Allow to cool before cutting.


Classic Lemon Curd

Category : Recipes

lemoncurd

Classic Lemon Curd

Do you want an easy Lemon Curd recipe?

Head on over to the Fine Cooking Web Site for a foolproof way to make luscious, light lemon curd.

Creaming the ingredients before heating results in a satiny, “uncurdled” curd, perfect for tarts, cakes, and cookies, or simply enjoy it on toast.

I made it also with oranges for a different flavour.

 

  • 3 oz. (6 Tbs.) unsalted butter, softened at room temperature
  • 1 cup sugar
  • 2 large eggs
  • 2 large egg yolks
  • 2/3 cup fresh lemon juice
  • 1 tsp. grated lemon zest

In a large bowl, beat the butter and sugar with an electric mixer, about 2 min. Slowly add the eggs and yolks. Beat for 1 min. Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks.

Lemon Curd for Scottish Shortbread Recipe

In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. (The curdled appearance disappears as the butter in the mixture melts.) Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 minutes. It should leave a path on the back of a spoon and will read 170°F on a thermometer. Don’t let the mixture boil.

Lemon Curd for Scottish Shortbread Recipe

Remove the curd from the heat; stir in the lemon zest. Transfer the curd to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator. The curd will thicken further as it cools. Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months.

Variations

For lime curd, substitute fresh lime juice and zest for lemon.

nutrition information (per serving):
Size : per Tbs., Calories (kcal): 50, Fat (kcal): 3, Fat Calories (g): 25, Saturated Fat (g): 1.5, Protein(g): 1, Monounsaturated Fat (g): 1, Carbohydrates (mg): 7, Polyunsaturated Fat (mg): 0, Sodium (g): 5, Cholesterol (g): 30, Fiber (g): 0,