Thursday, August 6, 2009

Lemon tart and homemade ice cream

Meh. I've had a touch of the 'flu recently. I went to the Dr, and he doesn't test for that nasty bacon related 'flu anymore (too many people have it) so I just got a sick note for work and was on my way. However, I've neglected to post some of the yummy-ness that I made over the weekend just past. I made some amazing lemon tart, which I served with a homemade (and ZOMG! it was so easy!) ice cream. I also made some rum balls for Food Critic Andrew, which I must say are thoroughly enjoyable. And the lemon tart - well, here is that amazing dessert. I made these with lemons from a work colleagues tree. Thanks, James!

Ice cream


600 ml thickened cream
395g tin condensed milk
1 tsp vanilla essence


  1. Mix cream and condensed milk together, and beat with a stick mixer, until quite thick
  2. add vanilla essence, and stir thoroughly
  3. Freeze. At one hour, then a couple of hours later, remove from freezer, and quickly mix with a fork. (This prevents crystallisation, apparently). I'm not even sure this last step is needed. Next time I'll make some, and not do this part, and report back.
Lemon Tart:



1 packet of your favourite plain biscuits (I use Girl Guide Biscuits! I think it is about 200g)
100g melted butter


395 g tin condensed milk
3 eggs
1/2 cup thickened cream
Juice and zest of two lemons

  1. Mix the base ingredients together, line a pie dish and refrigerate until needed
  2. Mix filling ingredients together, and our over prepared base
  3. Bake for 30 min in a preheated 180 degree Celsius oven
  4. Remove and serve chilled with homemade ice cream, or cream, or whatever you like!


  1. Your tart looks delicious! I have a weakness for citrus flavoured desserts. So does my son - for his birthday today he requested lemon merigue pie!

  2. We prefer our waffles with maple syrup or jam for breakfast, although I guess you could make a more savoury version with eggs on top. We also like them for afternoon tea with dollops of jam and cream.