You Will Be Redirected!
Please do not leave any more messages on this blog. I will not be publishing or responding to any more comments left here. You will be automatically redirected to http://www.atkokken.com All posts have been migrated. You will be able to locate any posts by performing a quick search at my new site. Thank you.
Friday, April 9, 2010
When you spend money to go for classes, you want to make sure you get the full value out of it - otherwise, you may as well just laze in your couch and watch the Food Channels on TV. Joycelyn's recent class on Fabulous Fruit Desserts, came with a generous pack of 11 recipes out of which she demonstrated 4 of them in class. I must say that I have been extremely good this time - for out of the 4 demonstrated recipes, I have tried to do 3 - including today's Lemon Custard Short Bread slice.
Joycelyn had made hers into bars and you can see her lovely photos here. I had chosen to work with a smaller portion, keeping the lemon custard layer less generous than hers - for a couple of reasons :
1. This is a lemon custard recipe with a mega acidity jolt. It's acidity is not for the lemon faint hearted.
2. I was working with a shallower pie pan.
A few more words on the tartness of this dessert.... I have a really high tolerance for tartness and acidity. I usually prefer my citrus fruits to be a little sour. Having said that, this Lemon slice really manages to deliver a fulfilling kick for me. For those who are less tolerant to sourness, you will be squinting your eyes when you bite into this. The tasting sample handed out in class tasted a little bit too eggy, in my opinion so when I worked on this recipe, I reduced the amount of egg yolk and am really happy with the taste. Though colour looks a little paler compared to Joycelyn's sunny yellow bars...
The base used is not the usual sweet tart pastry but a buttery short bread crust which offers an interesting soft crumbly contrast to the lemon custard.
This, would be another recipe for keeps.
Since I have modified the Lemon Custard, I will publish the recipe for the custard only.
Recipe for Lemon Custard
23g Plain Flour
150g Castor Sugar
95g Freshly squeezed lemon juice
Zest from 1/2 lemon
2 Large eggs
1. In a mixing bowl, sift flour and add sugar. Whisk lightly to combine.
2. Add Lemon zest and Lemon juice while whisking lightly to combine.
3. In a separate bowl, whisk eggs and salt to combine. Do not beat until frothy.
4. Add beaten egg to (2). Whisk lightly to combine.
5. Pour onto hot base crust and bake at 150C for 15mins.