Obsessive Compulsive Disorder

Obsessive compulsive disorder (OCD) is a common mental health condition that affects 2% of the population. It is characterised by obsessive thoughts that cause anxiety. This leads to rituals or repetitive actions.

I have a feeling that when it comes to things I like to bake or cook I have developed an obsession with lemons. Yes you read right, I have made another lemon dish.

This started out very innocently with me reading a magazine, the tart was actually an "organic lime tart" recipe. I had every intention of getting limes, but I forgot and so when it came down to making the filling, what did I use - LEMONS!!!

I was very impressed with the crust and the new way I have learnt to fill the tart tin with a thin layer, without rolling and then trying to get the thin layer of shortcrust pastry into the tin.

The pastry is made in the food processor and then rolled into a log and left to chill for an hour (I cheated and did ½ hour in the freezer very successfully). Once you take the cold log out the fridge (freezer) you slice off disks and place them in the tin. Very easy and very successful end result.

Lemon Tart

Pastry
170g plain flour
50g icing sugar
90g butter
2 egg yolks
1 tbsp cold water

Put the flour and icing sugar into the bowl of a food processor, add the butter cut into chunks, and blitz for a few seconds. Stop when it resembles fine breadcrumbs. Mix in the egg yolks and the water, process for a few second until it comes together. Tip into a floured work surface and bring the dough together into a log with your hands. Wrap in greaseproof paper and refrigerate for an hour.
Cut thin slices from the log of pastry, then press them into a loose-bottom 23-24cm tart tin with high sides (3.5cm), pressing the pastry gently up the sides and over the base, prick holes in the base and freeze for another ½ and hour. Make certain that there are no holes, otherwise the filling will leak through.
Remove from the freezer, place a sheet of greaseproof paper into tart case and fill it with baking beans. Bake the tart case at 200°C for 10 minutes, then remove the greaseproof paper and bake for a further 5 until the pastry is dry to the touch.
Turn the oven down to 150°C.

Filling
5 large eggs and the 2 egg whites from the filling
250g caster sugar
the juice and zest of 2 large lemons (180ml)
175ml cream (Nigel uses double cream, I used normal cream)

Finely grate the zest from two of the lemons. Squeeze enough lemons to get 180ml of juice (this depends on their ripeness). Mix the eggs and sugar, beating lightly for a few seconds - you don't want it to be frothy - then stir in the lime juice and cream. Stir in the lemon zest. Pour into the baked tart tin and bake for 45-50 minutes. Remove while the filling is wobbly. Cool and serve dusted with icing sugar. I used my blow torch on the icing sugar and made a thin sugar crust on top.