WORDS��AMY�GRIER��EMMA�SMITH���NUTRITIONAL�INFO�BY�MELANIE�FLOWER�
�NATURAL-HEALTHCARE�NET����PHOTOGRAPHY��STOCKFOOD�UK
X 3 egg yolks X 250g plain flour
X 2 tablespoons water X For the
lemon cream: X 5 medium organic
or free-range eggs X 150g caster sugar
X 85ml lemon juice X 2 tablespoons
finely grated lemon zest X 150ml
double cream
Method Step 1: Mix the butter and
icing sugar to a cream; beat in two of
the egg yolks. Add the flour and rub
the butter mixture and flour together.
Add the water and form a ball.
Step 2: Knead the pastry on a floured
work surface until blended. Wrap
in cling film and refrigerate for
30 minutes.
Step 3: In a large bowl, whisk together
the eggs, sugar, lemon juice and zest.
Whisk in the cream and chill.
Step 4: Evenly roll out the pastry into
a circle 3mm thick. Roll the pastry over
the rolling pin and unroll it over a 24cm
loose-bottomed tart tin. Take a small
ball of leftover pastry and gently press
it all around the base of the tart to
ensure a snug fit. Prick the base of
the pastry all over with a fork and
refrigerate for 30 minutes. Pre-heat
the oven to 160°C/325°F/Gas Mark 3.
Step 5: Line the pastry case with
aluminium foil and fill with dried
beans. Bake for 10 minutes, remove
from the oven and lift out both foil
and beans. Return the tart tin to the
oven and bake for a further 20
minutes. Brush the inside of the
pastry with the remaining egg yolk
and return to the oven for 1 minute.
Turn the oven down to 140°C/275°F/
Gas Mark 1.
Step 6: Pour the lemon cream mixture
into a saucepan and warm gently.
Pour into the pastry case and bake
for 25 minutes. Remove from the
oven and leave to cool for at least
1 hour. Sprinkle with icing sugar
and serve.
From Foolproof French Cookery by
Raymond Blanc, BBC Books, from £14.95
(amazon.co.uk)
Set to rival Gaucho and Boisdale’s as the capital’s best
steak restaurant, JW Steakhouse is a new, laid-back
addition to the Mayfair restaurant scene. High ceilings,
leather booths, chic wood panelling and a terrace create
a light and airy brasserie-style dining area. Steak,
unsurprisingly, is the star of the show, and there are several
cuts of beef to choose from (£19-£48). Match each with
a delicious sauce (think red wine
or port and stilton) or a tasty
topping (blue cheese crust or
béarnaise with lobster).
Alternatively, try the steak
burger with crisp bacon (£18),
it was the best Stylist had
ever tasted. To finish, try the
cheesecake (£8) for dessert
(despite having consumed
enough red meat to satiate
the cast of True Blood, we
practically licked the plate).
Book your table now.
jwsteakhouse.co.uk
BECAUSE�YOUR�STOMACH�
SHOULD�HAVE�HIGH�STANDARDS
AMAZING�STEAK�IN�LONDON�
JW STEAKHOUSE: AH MEAT.
LOVELY, LOVELY MEAT
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