ELDERFLOWER LEMON CURD
I intentionally do not add the zest like I would in regular lemon curd in order not to overpower the subtle elderflower taste. It is important to remove as much of the green stems of the elderflowers, as they are not edible, and if foraging them, make sure that it's the flowers of black and not red elderflowers, and that they have not been sprayed with any chemicals. nThe curd is delicious on its own, or as a mini tart filling.
Provided by nch
Categories Fruit Filling Recipes
Time 1h25m
Yield 4
Number Of Ingredients 5
Steps:
- Gently shake elderflower umbels to remove any insects. Remove as much of the green stems as possible. The best way to do this is to strip them off the stems with your fingers into a bowl.n
- Combine sugar and lemon juice in a small saucepan over low heat. Cook and stir until sugar is dissolved in the warm liquid. Add elderflowers, turn off the heat, and let steep for 1 to 2 hours.n
- Strain mixture through a fine sieve into a double boiler or a metal bowl placed over a saucepan with simmering water. Squeeze the elderflowers to extract as much of the liquid as possible.n
- Add eggs to the double boiler and cook over simmering water, stirring often with a wooden spoon, until mixture coats the back of the spoon, about 10 minutes. Make sure to scrape over the bottom and the sides of the double boiler.n
- Once mixture is thick, remove from the heat. If it seems a bit lumpy, strain it through a fine sieve again. Add butter and stir until fully dissolved. Pour into a jar with a tight-fitting lid and refrigerate or freeze.n
Nutrition Facts : Calories 475.9 calories, Carbohydrate 53 g, Cholesterol 247 mg, Fat 28 g, Fiber 0.1 g, Protein 6.6 g, SaturatedFat 16.1 g, Sodium 73.4 mg, Sugar 51.1 g
THE BEST LEMON TART EVER
Very lemony-flavored with a shortbread crust; to die for! You can make smaller slices and tart can yield 16. Very decadent!
Provided by ChefChristi1221
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Combine butter, 1/2 cup sugar, vanilla extract, and salt in the mixing bowl of a stand mixer; mix ingredients thoroughly with a paddle attachment. Mix flour into butter mixture to make a smooth dough. Press dough into a 9-inch tart pan; refrigerate crust for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake crust until light golden brown, 15 to 20 minutes.
- Whisk sugar, eggs, lemon zest, lemon juice, and 1/2 cup flour in a bowl until smooth. Pour lemon filling into crust. Cover edges of crust with strips of aluminum foil to prevent burning.
- Bake tart until filling is set, about 20 minutes. Cool completely and dust with confectioners' sugar.
Nutrition Facts : Calories 507 calories, Carbohydrate 78.8 g, Cholesterol 115.5 mg, Fat 19.5 g, Fiber 1.1 g, Protein 6.2 g, SaturatedFat 11.6 g, Sodium 149.8 mg, Sugar 50.9 g
LEMON & ELDERFLOWER TRAYBAKE
This clever twist on the classic bakewell has a delicate floral flavour, making it ideal for serving at spring garden parties or bake sales
Provided by Samuel Goldsmith
Categories Afternoon tea, Dessert
Time 1h50m
Yield Serves 12-15
Number Of Ingredients 15
Steps:
- First, make the pastry. Tip the flour, butter, sugar and lemon zest into a food processor and blitz until the mixture resembles fine breadcrumbs. Tip in the egg yolk and ½-1 tbsp cold water and blitz again to bring everything together into a dough. If the dough isn't coming together, add more cold water, ½ tsp at a time, and blitz again. Roll the pastry out on a lightly floured surface to a 3mm thickness, then use it to line the base of a loose-bottomed traybake or brownie tin (ours was 20 x 30cm). Transfer to the fridge and chill for 20 mins.
- Heat the oven to 200C/180C fan/gas 6. Line the chilled pastry case with baking parchment and baking beans, then bake for 15 mins. Remove the parchment and beans and bake for 5 mins more until the pastry is lightly golden. Leave to cool for a few minutes before spreading over the lemon curd, leaving a 2cm border around the edges (it will spread out when the cake batter is poured over). Turn the oven down to 180C/160C fan/gas 4.
- Beat the butter, sugar and lemon zest together using an electric whisk or in a stand mixer until pale, light and fluffy, about 8 mins. Beat in the eggs, one at a time along with 1 tbsp of the flour, then fold in the remaining flour and the ground almonds. Carefully spoon the batter over the lemon curd and gently spread out using the back of the spoon, then bake for 35-40 mins until a skewer inserted into the middle comes out clean. Leave to cool in the tin completely, then carefully remove to a board.
- To make the icing, combine the icing sugar, lemon juice and elderflower cordial until loose enough to drizzle over the sponge, then swirl over extra lemon curd, if you like. Cut into squares and serve. Will keep in an airtight tin for up to three days.
Nutrition Facts : Calories 518 calories, Fat 29 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 41 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium
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