Glazed Lemon Tart

Glazed Lemon Tart

Vanilla Ice-cream

Serves 12

9 egg yolks
225g unrefined caster sugar
900ml milk
450ml double cream
9 tbsp. liquid glucose
3 vanilla pods, split lengthways

1. In a bowl, whisk the egg yolks and sugar until thick and pale.
2. Put the milk, cream, glucose and vanilla pods in a pan and bring to the boil.
3. Pour slowly on the egg and sugar mixture, whisking all the time, until smooth.
4. Leave to cool, then churn in an ice-cream maker. Date and freeze.

White Chocolate Ice-cream

Serves 12

Make as Vanilla ice cream, but omitting the vanilla pods and stirring 350g white chocolate into the warm mixture until melted.

Tuile Paste

260gm icing sugar
200gm soft butter
2 drops vanilla essence
6 egg whites
200gm soft flour


Cream sugar and butter together, gradually add the egg whites, mixing vigorously, add the vanilla essence. Gently fold in the flour. Use as required.
Glazed Lemon Tart

6 Lemons
500gm fine sugar
12 eggs, size 3
600ml Double cream

350gm Unsalted butter
120gm sugar
Pinch of salt
500gm plain flour
2 egg yolks, size 3
2 TBS water

1. Grate the lemon zest, add the lemon juice, suagr and eggs, whisk in the cream, cover and leave over night.

2. Cream Butter, sugar and salt. Add flour 100gm on low speed, add the eggs and the rest of the flour 100gm at a time, add the water if needed, cover and allow to rest 3 hours.

3. Dust beach and roll out the pastry and line a 10 inch flan case. Cover with plastic wrap, fill with baking beans . Rest for 20-30 minutes then blind bake at 200'C/400'F/Gas MK6 for 10 minutes, remove the beans and plastic, bake for a further 10 minutes

4. Fill the prepared flan case with the lemon mixture, bake in the oven for 45-50 minutes at 150/170'C, 300/350'F, Gas MK 2-3.

5. To serve cut into 8-10 portions, dust with fine sugar and glaze with torch. Serve with fresh vanilla ice-cream in a tuile basket with fresh mint and lemon sauce.

Lemon Curd Ice-cream

10 Portions

700gm of lemon curd sauce
100gm crème fraiche
50gm natural yoghurt

1. Mix the lemon curd with the crème fraiche and yoghurt and churn into ice-cream.

Lemon Custard Sauce

10 Portions

16 egg yolks
150gm caster sugar
2 vanilla pods, split
600ml milk
600ml double cream
Zest of 2 lemons
Juice of 2 lemons

1. Blend the egg yolks and sugar together. Boil the cream, milk, zest, and the vanilla pods together.

2. Pour the milk over the eggs and sugar. Return the pan to the heat and stir until the sauce thickens (DO NOT BURN OR OVER HEAT).

3. Strain the custard through a sieve and add the lemon juice.