Wednesday, October 26, 2011

A whole lotta lemon

A friend popped over last week bearing a whole lotta lemons from her tree which sparked a serious lemon meringue pie craving. No  problem....whip up some eggs and STOP! Egg is a bit of a swear word in our house thanks to little Mr Anaphylaxis.
Chuckles (aged almost 2.5) has egg and peanut allergies much to my amazement (those things are supposed to happen to other peoples kids!). As a result we are an egg free house which can be annoying when you love baking. It really hasn't changed things that much in the scheme of things, I adapt recipes, we don't eat fritatta and every now and then my husband and I dump Chuckles in childcare and have a naughty breakfast in a cafe with lots of poached eggs. Some parents have a cheeky drink, we have a cheeky eggs bene.

Anyway this is what I came up with to satisfy the lemon craving. Sweetened condensed milk mixed with lemon and shoved between puff pastry, mmmmm!

Lemon Tartlets

1/2 tin sweetened condensed milk
Lemon juice to taste (abut 2?)
Puff Pastry
Fresh fruit..Banana, Strawberries, Kiwi Fruit.

Grease a muffin tin and place rough circles of pastry in tins. These should be blind baked, but I was far too lazy, so if you don't mind them "rustic" don't bother. Brush with milk and bake for about 10 minutes or until brown.

Mix sweetened condensed milk with lemons tasting often to achieve correct lemony taste.  Whack it it the fridge. Once pastry cases are filled top with lemon mixture, fruit and serve with cream or ice cream for dessert.

They taste better if you let them sit in the fridge overnight...if you can. I think they would make a great addition to a high tea.


Lemon curd as above
Whipped cream
Puff pastry

Grate a little lemon rind over puff pastry and sprinkle with sugar. Bake until lightly golden (10 minutes). Once cool spread lemon and cream between puff pastry. Three tiered high. Eat! (A little messy but yum!)

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