Welcome to Jacican
I love to cook, I've always loved to cook.
As a young girl, my time was spent reading the cookbooks that mum kept in the bottom kitchen drawer. Always looking for a new recipe to try, a new food idea. Many weekends were spent making rainbow cakes with as many colours as possible – have you seen my Instagram, not much has changed, and looking for recipes that I could cook using what was available in the cupboard or from the vegetable garden.
At the aged of about 16, I remember stating that I wanted to leave the farm and travel the world. This would be followed by retiring by about 30 and moving back to South Gippsland to grow vegetables and cook. From 16 fast forward 20 years and I returned, starting Jacican Food Studio in Mirboo North, Gippsland where I grow vegetables and cook. This blog is where I share my food adventure.
As we are up to Website Number 3, I am flashing back to my first ever post on my first Jacican website.
This recipe came about after watching a Gordon Ramsay show where he worked with (or it could have been 'belittled') convicts in a jail. He had them make a Lemon Treacle Tart to sell. His recipe used lemon curd and the base consisted of crushed biscuits. At about that time, I made my first batch of Bush Lemon Marmalade. The batch had not quite reached setting point, therefore was a little bit runny. This made it perfect to use in the Lemon Treacle Tart.
I also go to the effort of making a fresh shortcrust tart case instead of using the crushed biscuit base.
Lemon Treacle Tart Recipe
Ingredients1 x 23 cm blind baked tart case - cooled 405 grams golden syrup 45 grams of butter 50 ml cream 135 grams breadcrumbs 3 egg yolks 1 lemon – zest and juice 2 tablespoons Bush Lemon Marmalade 25 grams icing sugar Juice of ½ a lemon, extra |
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Method
Preheat oven to 160°C. Put golden syrup and butter in saucepan; melt gently without boiling.
Mix breadcrumbs, egg yolks, zest and juice of one lemon into golden syrup mixture; allow to cool.
Spread Bush Lemon Marmalade over base of tart case. Top with golden syrup and breadcrumb mixture; spread out evenly.
Bake for 25 to 30 minutes or until firm to touch. Once baked, cool completely.
Mix icing sugar with enough of the extra lemon juice until you have a good icing consistency. Ice the tart in a diamond pattern.
You can serve the Lemon Treacle Tart with vanilla ice-cream or just a little thick cream on the side.
Jaci
Lemon Treacle TartCook time: Yield: Ingredients
Method
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