Ask a Chef reveals the secrets of those dishes you ate in cafes and restaurants and wanted to try making yourself.
Ingredients
Lemon curd
180g butter
1 cup caster sugar
1 cup lemon juice
3 eggs
Base
1 packet shortbread biscuits (crushed)
¾ cup almond meal (ground almonds)
75g melted butter
Filling
1kg cream cheese
2 whole eggs
1 cup caster sugar
Method
Lemon curd:
Put the butter, sugar and lemon juice into a pot and bring to the boil, then reduce heat to a simmer for about 7 minutes. Set aside and allow to cool.
Whisk three eggs together, add to the cold mixture. Slowly heat back to a simmer, stirring continuously until it thickens. Remove from heat and let cool.
Base:
Combine the ingredients and press into base of a flan tin.
Filling:
Blend cream cheese, eggs and sugar in a food processor until smooth. Pour into base.
Spoon and swirl the lemon curd mixture through the filling.
Bake at 160degC for 25 minutes or until golden.
Cool and refrigerate until set.
Requested by Bronwyn Edmund, of Dunedin.
This recipe comes from Steve Hannagan, of Bacchus Wine Bar and Restaurant, in the Octagon.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, fax 474-7422, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
