This week I tried a recipe for single serving lemonade. Cut a lemon into 8ish segments, deseed. Add 1 or 2tbs sugar and lemons to a hand mixer vessel, muddle till sugar mixed in. Add around 200/250ml water, mix pulp and all with hand blender, then pass through a sieve and serve. Tasted fine, but passing it through the sieve took a good 15 minutes, and there was so much more to wash up than with standard lemonade. Effort/reward ratio FAIL.
Tarte au citron was one of those things I used to make as a teen from my Mary Berry complete cookbook aka the British 1990s cooking bible. It never worked perfectly even though it was usually delicious. I'm going to try this recipe because I am OBSESSED with all things lemon. Thanks!
...except a keen-eyed reader has pointed out I didn't add the sugar in the recipe when I instructed the juice and zest of the lemons be added to the eggs in the pan. Me? Not so foolproof. The sugar goes in then, to melt.
RECIPE ALERT!! A thoughtful reader points out I didn't instruct you to add the sugar to the zest and lemon juice pan. Many apologies. I've amended the recipe.
Seems like an age since I've had time to read any of your articles (admittedly I was in France for 2 of those weeks, but still ...). Tarte au citron being one of the few sweet things I really enjoy, I'm looking forward to testing out this recipe!
This week I tried a recipe for single serving lemonade. Cut a lemon into 8ish segments, deseed. Add 1 or 2tbs sugar and lemons to a hand mixer vessel, muddle till sugar mixed in. Add around 200/250ml water, mix pulp and all with hand blender, then pass through a sieve and serve. Tasted fine, but passing it through the sieve took a good 15 minutes, and there was so much more to wash up than with standard lemonade. Effort/reward ratio FAIL.
You gave me a such good laugh!
Good!
Tarte au citron was one of those things I used to make as a teen from my Mary Berry complete cookbook aka the British 1990s cooking bible. It never worked perfectly even though it was usually delicious. I'm going to try this recipe because I am OBSESSED with all things lemon. Thanks!
I think I can safely say it's foolproof.
...except a keen-eyed reader has pointed out I didn't add the sugar in the recipe when I instructed the juice and zest of the lemons be added to the eggs in the pan. Me? Not so foolproof. The sugar goes in then, to melt.
What an interesting idea to use spring roll wrappers. I’ve been baking for many years, but that would not have occurred to me.
I love the cleaning ideas, as well. Thanks!
They work just like phyllo but because you use fewer - and cheaper sheets - without the waste.
RECIPE ALERT!! A thoughtful reader points out I didn't instruct you to add the sugar to the zest and lemon juice pan. Many apologies. I've amended the recipe.
Seems like an age since I've had time to read any of your articles (admittedly I was in France for 2 of those weeks, but still ...). Tarte au citron being one of the few sweet things I really enjoy, I'm looking forward to testing out this recipe!
If you're a dab hand at Pâte Sablée, which I am not, that woud make this recipe pretty French 'autentique'.