Life can have it’s up and down’s, for multiple reasons and at various times in our lives it can be stressful or a little bit overwhelming and none more so than when you are looking to buy a new home.
Endless days spent at open houses, missing out on properties at auctions and a competitive market can be some of the things that might be getting you down.
But all good things come to those that wait, and we know that the right home is out there and waiting for you. You just need to trust in the process.
But when life gives you lemons, it can be an excellent time to take a step back and try something else to take your mind off the mammoth task at hand and what better way than getting some baking done.
This lemon tartlet recipe is sure to reduce the stress levels just a little bit.
WHAT YOU’LL NEED:
1 1/2 sheets frozen ready-rolled shortcrust pastry, partially thawed
1 egg yolk
1/3 cup caster sugar
1 teaspoon finely grated lemon rind
2 tablespoons lemon juice
50g butter, chopped
finely grated lemon rind, to serve
Make lemon curd: Place egg, egg yolk, sugar, lemon rind and lemon juice in a heavy-based saucepan. Whisk to combine. Add butter. Place over medium heat. Cook, whisking, for 7 to 8 minutes or until mixture coats the back of a spoon. Remove from heat. Stand for 5 minutes. Pour into a small bowl. Cover surface with plastic wrap. Set aside to cool completely.
Meanwhile, lightly grease a 12-hole, 1 1/2 tablespoon-capacity mini muffin pan. Using a 6.5cm cutter, cut 12 rounds from pastry. Press pastry rounds into prepared pan. Pierce bases with a fork. Freeze for 10 to 15 minutes or until firm.
Preheat oven to 180°C/160°C fan-forced. Bake pastry cases for 15 to 16 minutes or until lightly golden. Cool in pan for 10 minutes. Transfer to a wire rack to cool completely.
Spoon 2 1/2 teaspoons lemon curd in each pastry case. Top with lemon rind. Serve.