When I see something new, I am very much incline to try out. Lemon has always been my favourite citrus fruit. It’s great in making salad dressings as well as in desserts.
I saw some lemons. They are rounder compared to regular lemons. They look more orangey in shade than bright yellow. They are really juicy and sweeter than ordinary lemons. I was told that they are called Bergamot lemons. I grabbed a big handful of them and put into a brown paper brown, weighted and paid.
Even before I reached home, I had a big smile on my face. The thought of lemon curd filled up a crunchy pastry case was a welcome sight!
Heston Bluementhal is one of the chefs that I respect. I love his creative mind – making food really interesting and beyond imagination. His recent cookbook – Heston Bluementhal at Home is a book that I told myself I had to have it after watching his cooking series on the TV.
For me, Henston is such a talented chef. Though, I have yet eaten at his 3 Michelin Star restaurant – The Fat Duck, which I hope I will be able to book a table for 2 one day for lunch. It’s really hard to get a reservation!
So, I decided to use the Bergamot lemons to make my all time favourite – Lemon Tart. I made Lemon Tartlet before with regular lemons and I love it. However, it was my first time of using Bergamot lemons. With the natural sweetness of Bergamot lemons, I have to adjust the amount of sugar used in Heston’s recipe. I just love the pretty unusual fragrant of these lemons and they were so juicy that I didn’t need a lot of to make into lemon curd.
Heston’s way of making his lemon tart is really simple and I totally love it!