Lemon Rub Tart

As a homemaker, my social circle is really small.  Being a social butterfly, this is bad news.  With my health condition, I am still not ready to host blog parties like I used to.  

So when I chanced upon a site that allows me to open up my social circle, I jumped onto the bandwagon.  I missed out the picnic they organised last month. 

Hubby on the other hand is very supportive.  He is always encouraging me to meet new people.  For some, this might consider dangerous but hey, I am no sweet 16 or diva so I fear not.  After all, I am not out meeting men but rather a group of mommies.

Anyway, this month’s theme is Southern Food.  Oh my, what is that?  Luckily I watched enough AFC to know.  I opt for a simple recipe for my contribution to the pot luck.

So here is my Lemon Rub Tart. 

Initially, I thought I might have failed on this attempt.  Firstly 1/2 cup of lemon juice seems so much and after adding to it, the batter turned into a mess of curdles.  I tried out to beat it fast so that the juice will incorporate.  Folding in the egg while wasn't that bad.

Because I was distracted, I nearly burnt my pie and thus you can see it is very dark.  I was already wondering whether I should attempt another round but I ran out of time.  

Verdict: The pie turned out to be delicious!  It is tart and yet light.  The crust is sturdy enough and yet flaky.  My new found friends gave their approval and I am definitely happy with it.

I didn't have a chance to cut a nice piece out for photo as everyone was already settled on the table for food.   I managed to get a piece home to take photo but unfortunately, it got smashed during transportation.  

Here is the best I can make do with for photography but trust me, don't be deserve by the looks, this is really good and if you like lemon, you will definitely love this!

As I am getting better, I know for sure, a blog party is taking form real soon.  So if you are interested, drop me a comment so that I can keep you in the loop.

Yea already mid week!  Hope you guys are hanging on there.

Cornmeal Crust

What you need:

174g plain flour

39g fine yellow cornmeal

27g castor sugar

1 tbsp freshly grated lemon zest

pinch of kosher salt

1/2 tsp freshly grated nutmeg

1 large egg yolk, chilled

2 tbsp heavy cream, chilled

1 tsp vanilla

85g cold unsalted butter, cubed

Method:

Sift flour and cornmeal.  Mix in sugar, lemon zest, nutmeg and salt in a large bowl.

Whisk egg yolks, cream and vanilla.

Cut the butter into hte flour until mixture resembles coarse meal.  

Add in the egg mixture and stir with a fork until dough formed. 

Turn dough onto a lightly floured work surface, form into a flat disk.  Wrap in plastic and chill for at least 1 hour.

Roll between 1/8 and 1/4 inch thick.  Fold into half and gently rolled onto the pie dish.  Trim the excess, leaving about 1.5 inches overhang so that you can form a pattern rim.  Prick on the crust base with a fork.  Chilled.

Lemon Filling

200g castor sugar

120g unsalted butter, softened

3 large eggs, separated

zest of juice of 2 lemon (approx 1/2 cup of juice)

1 tbsp water (I omitted)

1 tbsp cornmeal

1/2 tsp kosher salt

1 unbaked 9" cornmeal crust

Method:

Preheat oven to 200 deg.  Have all the ingredients at room temperature.

Cream butter and sugar until light and fluffy about 3 mins.

Add egg yolks one at a time, beating well.

Add the lemon zest and juice, water, cornmeal and salt and stir to mix.

Beat egg white until light and frothy.  Increase speed and beat to soft peaks (about 2 mins).  Gently fold the white into the yolk mixture.

Pour the fillings into the unbaked pie shell and bake for 10 mins.

Reduce the temp to 300 F and bake for another 30 to 35 mins or until it sets and the centre is still jiggles when lightly shaken.

Remove pie from oven and let it cool for at least 1 hour before serving.  Serve at room temp.