Candied Blood Orange & Lemon Curd Tart

“Orange” you glad it is Chap Goh Mei today? I thought it would be nice to commemorate the 15th day of the Chinese New Year with this blogpost that pays homage to the citrus. Do you have any favourite citrus recipes? Do share!


For when life hands you lemons

It goes without saying, I love lemons.

Lemons are an unambiguous lot.

Sweet. Tart. In your face. You know, kind of like the Bake Slave on a sugar bender.

When my childhood buddy gave me a glorious cookbook Guillaume: Food For Friends earlier this year, we poured over it and were floored by the redoubtable Guillaume Brahimi’s famous Lemon Tarts. And so, the seed of a future make/bake was planted that day.

Chef Brahimi’s recipe calls for a three parter: a sweet pastry base, lemon curd and candied lemon.

Well, I obviously have adherence issues, don’t I?

I had blood oranges with Greek style yoghurt earlier this week, and the peels were too pretty for the bin. Waste not, want not.

And so began a slight deviation; I decided to make them into candied peels, feeling that the sharper citrus notes and the vibrant…

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