Fat Duck By EmilY Earl

Constraints: (Must do)

  • Must be completed in 1.5 hours
  • Has a range of textures
  • Must preserve some of their food
  • Must be balanced in flavours
  • Must be completed by May 1st
  • Create your preserved into the menu
  • Appealing
  • Product a sample of your preservation as well as a simple caf√© menu that incorporates our preserve

Considerations: (Could do)

  • What you will make
  • Sustainable food
  • What equipment you will have available


Websites I used:


Preserving Lemons video


How I did it

Step 1-

Cut lemons into quaters. I used 2

Step 2

In a jar, layer thewedges of lemons between layers of salt.

Step 3

Push the lemons down to release the juice, keep going until it fills the jar.

Lemon Tart recipe



  • 1 1/2 cups (250g) plain flour
  • 125g butter, chilled, chopped
  • 1/3 cup caster sugar
  • 1 egg yolk
  • 1 tablespoon chilled water

Lemon tart

  • 2 cup caster sugar
  • 1/2 cup lemon juice
  • 1/2 cup cream
  • 4 eggs
  • Lemon rind, finely grated
  • Icing sugar, for dusting
  • Thick cream, to serve


Step 1- Preheat oven to 180C or 160C fan-forced. Grease a 22cm pie dish.

Step 2- Combine flour, butter and sugar in a food processor. Process until mixture resembles fine breadcrumbs. Add yolk and chilled water. Process until dough just comes together. Kneed untill smooth and put in refrigerator for 15 mins.

Step 3- Line prepared dish with pastry. Trim edges, using scraps to patch any short sides. Chill for 15 mins.

Step 4- Mix together eggs, sugar, juice and rind and cream. Pour into prepared tart shell. Bake for 30-35 mins, until just set, but still a little wobbly. Cool in pan.

Step 5- Line pastry with baking paper and fill with rice or pastry weights. Blind bake for 15 mins. Remove paper and weights and bake for another 5 mins. Cool in pan.

Lemon Tart Video


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