Grandma’s Lemon Tart

We all carry around fond memories of our loved ones. Some of my favorites are of my grandma and the amount of patience she had trying to teach me how to bake. And boy, the stories she use to tell all her lawn bowl friends about my “attempts”. Sadly she passed away before she could see her techniques mastered by an impatient teenager, so this one is dedicated to her and this yummy first recipe she taught me so many years ago.


This is a slightly different version to grandmas like me she has terrible hand writing so this is mostly based on memory. It is a cost effective showstopper, The filling is just three simple ingredients lemon, eggs, and a tin of sweetened condensed milk (She would however always tell me to by two tins of milk as my dad always had a fondness for eating the stuff right out of the can). For me its the perfect balance of sweet and tart, and with the addition of the condensed milk it just makes the tart so gorgeous and creamy. I’m kinda glad my partner dislikes lemon desserts (hes strange in that aspect), as it means all the more for me!


So to start with I worked on the sweet shortcrust pastry, this is such a versatile filling so if you prefer you can use a biscuit base instead. I have also made this before as a slice and individual tarts when i was entertaining so seems to work all round. To start the pastry, in a food processor i combine icing sugar, butter, and flour. I then Add the egg yolks while the motor is still running and once they look like bread crumbs, i add the cold water and process until a dough starts to come together.


Turn the dough out on a lightly floured surface and work gently until it comes together and forms a ball. flatten into a disk shape, wrap in cling wrap and put in the fridge for an hour, to chill. Take out the dough and once its close to room temp roll out between two sheets of baking paper, until its about 3 mm in thickness but work quickly as its butter and it will get soft and hard to work with. Place in a lightly greased tin (i used a loose bottom tart tin), and prick with a fork. This is a bit more fancy then what grandma use to do she use to say “just push the dough in the tin with your fingers”.

With your oven preheated at 180, line the pastry case with baking paper and add rice ( or baking beads if you have them) to weight the pastry down. Blind bake in the oven for 15 minutes. Remove the weights and paper and bake for a further 10 min until slightly golden. Trim the edges and Just set aside to let cool, don’t turn the oven off just yet tho.


Now for the best bit, the filling….


Whisk together the egg yolks and sweetened condensed milk, pour in the lemon juice and blend . Bake for 15 min until set, “when you touch it lightly with your finger and it doesn’t leave a mark”.


let the tart cool in the tin on a cooling rack, then for the moment of truth. Remove the tart from the tin and refrigerate for at least an hour before serving.


You can serve as is, maybe dust with icing sugar, or serve with whip cream.I was in a candy lemon mood this time around.

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  • 225 g Plain flour
  • 80 g  cup icing sugar
  • 125 g chilled unsalted butter
  • 3 egg yolks
  • 1 tablespoon of cold water

Lemon filling

  • 1 can sweetened condensed milk
  • 2 large egg yolks
  • 1/2 cup of fresh lemon juice ( around 3 lemons)



  • In a food processor combine icing sugar, flour, and butter until it forms fine bread crumbs. While the motor is running add the egg yolks and blend until everything is combined.
  • Add the chilled water and continue blending until the dough just comes together. Turn out on to a lightly floured surface, and work gently to form a ball.
  • Flatten into a disk, cover and refrigerate for 1 hour.
  • Once chilled, roll the pastry out between two sheets of baking paper, to around 3 mm thickness.
  • Line the prepared tin with the pastry and prick the base with a fork. Cover and refrigerate for another 30 min
  •  Line the case with baking paper, weigh down and blind bake for 15 min.
  • Remove the weights and continue baking for 10 min until the pastry is slightly golden.
  • Trim the pastry shell and let it cool down in the tin on a cooling rack.
  • In a medium mixing bowl, whip together the egg yolks and the sweetened condensed milk
  • Add the lemon juice and mix till combined, pour into prepared tart tin, bake for 15 minutes until the filling is set.
  • Allow to cool to room temperature, remove the tart from tin and refrigerate 1 hour before serving.
  • Serve with whip cream, a dusting of icing sugar, fresh berry’s or some candied lemons.




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Butter Chicken


Prep time: 5 min Cooking time: 1 1/2 hours Serves: 4

Our household is a sucker for great Indian food, but who can afford takeaway all the time. This recipe is an instant family favorite that with just 7 ingredients gives you the great well known flavor of a kick ass butter chicken with hardly any work.

I’m sure if you go into any Indian restaurant around the world and asked, one of there most popular dishes would have to be butter chicken (Murgh Makhani in hindi). The curry which was created in Delhi in the 1950s is a great milder curry, that can be handled by almost every pallet. I can remember the first time i tried a Great Butter Chicken in a restaurant in Ipswich and i fell in love, the creamy slightly spicy flavor that just warms your tummy, along with that spectacular orange colour that reminds me of a sunset.

My recipe is by no means trying to be an authentic Indian butter chicken, its meant to be a quick and simple version, while still giving you that great taste an flavor that you love and always go back for in a restaurant.


Most of the ingredients i have used are from my local Aldi store with the exception of the curry paste and cream which they don’t stock. I find the costs are cut in half making it super cost effective, without skimping on quality.

Prep for this recipe is super quick literally crush your garlic, cut up your chicken thighs and open some cans, there isn’t a million spices to use or a thousand different steps.


Start by browning your chicken in some butter and some oil , remembering what i was always told the browner the better “extra flavor”. Once browned Chuck the chicken aside and start on your sauce.


To the pan add some more butter and cook off the garlic and tandoori paste until fragrant, This step literally only takes around 30 seconds.Then its as simple as adding the can of soup, the yogurt and the cream. Stir till combined and then add the chicken back into the sauce along with any juices that have come out of the chicken. I let it cook for about 1 1/2 hours just till the chicken is nice and tender and the sauce has a gorgeous flavor.


I normally just walk away an leave it cooking on the stove only coming back to stir once and a while. Not much can go wrong with this recipe and who wouldn’t love that.

For me naan and curry’s go hand in hand, so to serve i just chop up some fresh coriander to sprinkle on top along with a dollop of some yogurt and serve with some nice warm naans and rice.

And that’s dinner done!



  • 1 kg chicken thighs (cut into pieces)
  • 2 tablespoons of butter
  • 2 cloves of garlic crushed
  • 3 tablespoons of tandoori paste
  • 420g can of condensed tomato soup
  • 1/2 cup thick Greek yogurt
  • 1/2 cup reduced fat cream
  • Fresh Coriander to serve (optional)


  • In a fry pan over high heat melt 1 tablespoon of the the butter with one tablespoon of olive oil, once bubbling cook the chicken in batches until brown. transfer to a bowl and set aside.
  • Melt the remaining butter in the pan and add the garlic and tandoori paste stir for 30s until fragrant
  • In the pan add the Greek yogurt, tomato soup and reduced fat cream and stir to combine allowing it to come to the boil.
  • Add the chicken and the chicken juices back to the pan and reduce heat to simmer and cook for 1 1/2 hours until chicken is tender and the flavors have developed.
  • top with a sprinkling of coriander and a few dollops if yogurt and server with naan bread and basmati rice