This was an adaptation of David Lebovitz' whole lemon bars, and I used an adaptation of his French tart dough for the pastry base. Thank you, David!
For the pastry base:
120 g wholemeal flour (or a little more)
90 g butter
3 tbs (45 ml) water
1 tbs (15 ml) olive or other cooking oil
1 tbs sugar
Put all ingredients except the flour into a bowl, and heat in the microwave until the butter has melted and the water is boiling. You can also heat it in an oven pre-heated to Mark 7 (210 C) for 15 minutes instead. Now add flour and stir quickly until it forms a dough. Using the spoon or a spatula, press this into a 9-inch (22.5 cm) cake or pie tin. Smooth out, prick with fork, and bake in aforesaid hot oven for 15 minutes.
Meanwhile prepare the filling:
1 whole unwaxed lemon, cut into pieces
Juice of 2 more lemons
45 g melted butter
200 g sugar
4 tsp cornflour (not sure what this weighs - I was cursing David all over the place, but then I found my measuring spoons. It would measure 20 ml).
Put everything in your food processor and blitz until the whole lemon is chopped and the mixture is smooth.
Pour into the hot pie-crust; lower the heat to Mark 2 (150 C) and bake for 25 minutes, until the mixture is set. Dust with icing sugar if liked, but as you see from the picture, I didn't!
Food Diary for Sunday 20 February 2011
Breakfast: Coffee, 2 slices toasted home-made bread, spread 1/2 slice each with home-made raspberry jam, honey, peanut butter, and cream cheese and Marmite.
Lunch: Chinese-style chicken and noodle soup. Fresh pineapple.
Snack: A banana, some grapes, piece of Gouda.
Supper: Liver and bacon casserole with mashed potato, mashed swede and carrots, cabbage, leek and butternut squash; glass red wine; lemon tart (as in today's recipe).
Later: 1 Toffifee, mug of Tilleul