It’s been a strange few months here at Tora, with the current lockdown situation causing havoc on our bookings, halting the travel plans of many. Our Auckland and Waikato cousins are in our thoughts. We hope you are all managing to hang in there, and that there’s an end to the restrictions shortly. One thing we love to do to make ourselves happy is to get in the kitchen and bake, so we thought it was timely to share our iconic Lemon Tart recipe with you so you too can bake yourselves happy! Our signature Lemon Tart is a real treat amongst the walkers, so we’re sharing it particularly for those of you who cannot be with us as planned. In the meantime, we hope you can enjoy a slice (or the whole tart!!) and at least ‘taste’ a bit of the Tora experience at home.
Kiri’s Lemon Tart
1 cup caster sugar
1 cup chilled lemon juice
Finely grated rind of about 3 lemons
*1 blind-baked pastry shell – store-bought pastry is fine
Heat the oven to 150 degrees. Melt the butter in the microwave until almost bubbling. Add the caster sugar and eggs and beat well with a hand beater. Add the chilled lemon juice and mix well. The filling should turn pale and thicken slightly when the lemon juice is added. Pour into the cooked pastry crust and carefully transfer to the oven. Bake until the filling is set but still has a slight wobble.
*Don’t prick the back of the pastry shell before cooking or you will lose your filling out the bottom when you pour it on