I have always thought choux pastry would be more difficult to make than it actually turned out to be. While the method is a little more involved in that the mixture is essentially cooked on the stove and then again in the oven, anyone who has ever made a bechamel sauce need not fear this delicious pastry. […]
My favourite Lemon Tart comes from a recipe published in The Age many, many years ago. If I had to give it an estimate I would say around 2005. It is the most wonderful tart; light and smooth with a lovely lemon taste.