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Clarified butter is without the lactose and other milk solids. It is traditionally prepared by gently heating butter until it becomes a clear golden liquid. The lactose and other milk solids coagulate and are meticulously removed. This process also evaporates most of the natural water content, making the clarified butter light, pure and resistant to spoilage.

Lemon Tart

  • 220g Marie or Nice biscuits, processed to fine crumbs
  • 1 teaspoon ground cinnamon
  • 120g QBB GHEE, melted
  • Icing sugar, to serve

  • 4 x 60g eggs
  • 230g caster sugar
  • 1 teaspoon grated zest of lemon
  • 160ml freshly squeezed lemon juice
  • 100g QBB Ghee

  1. Lightly grease a 24cm loose-based round flan pan or several small flan pans.
  2. Combine biscuit crumbs, cinnamon and QBB GHEE in a bowl. Press into base and sides of prepared pan. Refrigerate for 1 hour.
  3. To make the lemon curd, whisk eggs and sugar together in a heatproof bowl until well combined.
  4. Add lemon rind and lemon juice, whisking constantly until well combined. Place bowl over a saucepan of simmering water (do not allow base to touch water).
  5. Cook, stirring with a wooden spoon, for 20 to 25 minutes or until thick and custard-like. Do not allow to boil. Remove from heat and whisk in QBB GHEE.
  6. Pour lemon curd into chilled tart case. Cover with plastic wrap and refrigerate overnight.
  7. Dust with icing sugar and serve.

Prep: 20 mins Cook: 20 mins Serves: 6

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