Hi Baby, aww.
Are you shy?
Hi Bold Bakers, if there’s anything I’ve learned about myself over the many years of
being a pastry chef is…
I hate to juice citrus.
Hate it, worst job in the world, can’t stand it.
It is tedious, it hurts your hands, it’s time consuming, it’s just all of the things
I don’t like.
What I like to do is make life easy on myself, Here’s what we’re gonna do, we’re gonna
make an amazing, absolutely elegant lemon tart, but we’re gonna throw everything into
the food processor.
We’re gonna whiz it all up and make a really simple filling, it’s really delicious you’re
gonna absolutely love it.
As always, Zach is behind the camera here and Kevin is in the corner.
I do love good lemon tart so I’m so excited.
You will need a food processor or something with a bade to make light work of it.
And as always, the recipe can be found on my website.
Now here’s what we’re gonna do.
Take one nice big lemon, maybe a medium sized lemon.
And all we have to do to is just cut out the pits.
So just take those out, those can tend to be quite bitter so we’re just gonna get
rid of those.
But then the rest of it just cut into chunks and pop it into your food processor.
Now Murphy’s Law would have it that of course the lemon that I picked has no pits in it,
but if yours dos have pits just take them out.
You can use any type of lemon you like, a Meyer lemon would be delicious we get those
in California, they’re almost kind of creamy, oh they’re lovely I love them.
Here we’re going to add in some sugar, for sweetness, lovely, and we’re going to add
in a little bit of butter.
Now, on with our hat.
You want to pulse this up until it’s really lovely and fine get that lemon really ground
up.
Now I know you saw the rind go in there, I said the whole lemon, don’t worry it’s
not gonna be too bitter it’s gonna be balanced out and really delicious.
So you wanna blend it for around 4 minutes or so, maybe 5, until it’s really lovely
and smooth, and this is what you get.
There you go, you can see, some little chunks in there, But this is lovely, now we’re
gonna add in the rest of our ingredients.
So here we have some whole eggs and an egg yolk, in you go.
We need these because what we’re making is want for a better word a backwards custard,
so we need eggs in there, we need sugar, we need juice.
But we’re not juicing the lemons separately, doing the rind and all that jazz, we are making
this real easy.
And getting the same results.
Here we have a little bit of corn flour or corn starch, that just helps thicken it.
Little bit of salt, because you know if you watch Bigger Bolder Baking we need a little
salt in our baking.
A smidge extra for luck.
And then we’re just going to get the juice of another bit of lemon.
For this recipe I don’t mind having to juice one lemon, especially when you use a fork.
Ok all we want to do is pop our hat back on.
Just blend it up until it comes together and it’s smooth.
That’s it.
It only takes a few seconds.
Ok so here we have our very simple lemon custard filling.
There’s a couple bumps of lemon in there that’s totally fine.
Here’s the beauty of this pie, usually you’d see someone strain this.
We’re not gonna strain it, we’re leaving all of that extra lemon in there all of that
texture, it’s going to bake up beautifully.
So let’s talk pie crust, for this recipe you want to blind bake your shell and that’s
really easy, I’ve done it before in a video.
You simply roll out your pie crust, you add in some weights, rice, lentils whatever it
is.
Bake it off, let it get cooked without it getting too brown, take out your beans and
you’re ready to go.
That’s in another video and I’ll definitely put a link to that, super easy to do.
You can use homemade or store-bought pie crust, that’s totally up to you, store-bought please
use good quality and homemade is actually really easy to do so I recommend it.
But here I have my pie crust ready to go right here and I have my filling so all you want
to do is pour it into your blind baked shell.
So now as always the time, temperature, all that stuff can be found on my website.
Now here is one I made earlier, because I want it to be nice and cold and all set up
and ready to taste.
Just look at that, look how beautiful it is.
You don’t want it to get too much color, it stays nice and kind of pale.
The pastry is baked perfectly, it’s nice and chilled so I’m just gonna cut a nice
big slice and I’m pretty sure Kevin is gonna appear out of nowhere.
It’s like he hears me cutting through things.
We are never too far away.
I’ll give you the first taste and let me know what you think.
So I ate it the right way which was I got the filling then the crust right after.
I love the freshness and the fact that you used a whole lemon, that’s really impressive
Gemma.
Oh it’s delicious, and it has a bit of texture from the lemon, it’s kind of soft and broken
down.
That’s gorgeous.
I think Georgie just smacked his lips, I think he wants some.
Not yet Georgie.
Absolutely delicious.
Definitely put this on your summer baking list and we’ll see you back here really
soon.
Thanks everybody.
I’m gonna have this.
Ok.