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Fill the tart shell with lemon curd, then refrigerate for at least 4 hours until chilled. Add the flour and, with your fingertips, rub the butter mixture and flour together to achieve a crumbly texture. Tag me on Instagram at. Wednesday, 22th July 2020Time: 11am to 2pm, Location: KOI Dessert Kitchen(Shop 3, 62 - 66 Blaxland Rd, Ryde NSW 2112), Price: $350/person*Complimentary $50 KOI Gift Card when you book Reeces Lemon Tart and Brown Butter Tart class. Im opening every post and gawking at all the gorgeous photos. While you can store it in the refrigerator for up to 1 week, it tastes best 2-3 days after its made. Great recipe ! I am having 10 people for dinner. Fill a medium saucepan one-third full with water and bring to a simmer. Roll into a ball then flatten slightly, wrap in cling film and put in the fridge to rest for 30 minutes. I note there is not a lot of cream in the curd. Step 1 Start with making the sweet pastry. The curd thickened up quickly on the stove and your instructions were so clear. This is a classic French tart thats elegant and pretty as a picture, yet the filling is as simple as can be: just eggs, sugar, butter and fresh lemon! Evenly press the shortbread crust onto the bottom and 1 up the sides of the pan. For the tart, preheat the oven to 170C/340F/Gas 3 and butter a 25cm/10in tart ring. We enjoyed it a lot/ but I went by 75 degrees and it was not as thick as it should have been. Anyway to prevent this? Cook and stir over medium-high heat until thickened. I cant wait for fall to try this your way and see the difference it may make!!!! Directions for Crust. Thanks, Kat! Garnish with a few mint leaves. Overall it was a success and tasted good. I just finished whisking in the butter and tried a drop of this curd. Next time I will hopefully be able to use granulated sugar. Yes, its definitely possible, and both options youve mentioned are ok. You can make the complete tart a day ahead (I do this all the time), and keep in the fridge to let the custard set. Thank you for getting back to me so quickly! By chance is there anything that I might have in home that I can use to strain the curd? thank you Shiran. Sweet. Cant wait to try this recipe! Cook and stir over medium-high heat. Reece has always had a strong passion for food starting from an early age. In a blender, combine the eggs, lemon juice, granulated sugar, lemon zest and orange zest. This is my first time making lemon tart. It got firm enough to slice however, I still pictured it should be much firmer such as jello? In a food processor add the powdered sugar, flour and butter. Following the season, Reece has held a number of pop up restaurants around the country, released a gelato brand withGelitissimo, undertaken some major brand connections (Such asSydney Marriot Hotel, Brokenwood wines, Kenwood, Vitamix Australia)and toured many food fairs (Gourmet Escape, Living Smart Sustainability Fair, Hosted Maitland Aroma Festival). Its quite sharp and tangy but thats what makes it soo good. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Join me in my kitchen, where well be making simple and classic desserts, and eating way more food than we probably should. 2y Jeny Amor Was perfect 2y Barbara Maunder Greetings from the UK Reese. So if there is anyone else out there who, like me didnt know this, this delicious lemon curd filling isnt just for tarts and pastry The amount of sugar is spot on, not too sweet, but sweet enough. About | Gift Card | Gallery | Collaborations | FAQs | Careers | Contact, White chocolate and raspberry tart by Jess. Your email address will not be published. Im sure its nothing to do with the recipe but i am absolutely stumped! Im glad you like it! Wow, amazing. Reece Hignell's Vegan Pumpkin and Onion Curry. So if you used a thermometer Im guessing youre doing it right For a softer crust you can try baking it for less time or in a lower temperature. Eggs Eggs are what sets the lemon curd filling into a custard. Next, make a well in the middle and add about the ice water. I just baked this and its amazing. Add butter, sugar and lemon juice and zest to a saucepan over a medium heat. I only substituted part lime juice and of course it was fine. Preheat the oven to 325 degrees. Roll the dough between two sheets of baking paper to a thickness of 2 mm, then place in the freezer for 30 minutes. Merci pour cette merveilleuse recette, nous esprons vous prsenter. Ah Reece- where do we find your recipe for this tart? Line a 26 cm tart tin (2.5 cm deep) with . The crust shrunk a little I followed the suggestions to try to prevent it. Improved my sweet tart shell outcome by following your recipe too. I didnt at first put it together that it was the same thing we use in tarts and other deserts. Product Details First discovered on MasterChef Australia, Reece Hignell blew judges away with his heirloom family desserts before opening his own old-fashioned bakery, Cakeboi, to showcase his beloved nan's recipes. Thank you, Shiran, for your efforts. They are amazing, but I am doing a quick grocery run for more lemons! Am I only supposed to use the yolks or the whole egg or two whole eggs and two yolks? Any suggestions? I posted a pic on my insta @cookwithmae if you want to take a look at how they turned out! I love this recipe and made it for Christmas and it was a hit! Currently, he is the top 24 contestants in "Back to Win" Season 12 of the . I followed your directions and it came out perfectly smooth. Once the tart is set, how long can it stay in the refrigerator, I just made this tart and it was a successHOWEVER something tasted metallic!! Pour into the bottom of the shortbread crust. For the Quince Puree, peel and dice quinces into 1cm cubes. Steps Preheat oven to 200C. Usually it does. I just made tartlets today. Simple. I followed the instructions exactly but decreased the sugar by a couple tablespoons, as I usually find desserts too sweet. I put butter altogether from the first onto bain marie, my bad. Reece Hignell is at the top of his game. Thank you for sharing this superb recipe. If its freshly squeezed lemon juice, you can use it. Can you possibly give an estimate for the baking time on the crust? MasterChef genius Reece Hignell launches Cakeboi desserts cookbook By Nick Milligan Updated November 6 2022 - 3:41pm, first published November 5 2022 - 3:00pm Comments Reece Hignell in his Cakeboi shop in Hamilton. Preheat the oven to 180C (160C for fan ovens), Gas Mark 4. It was amazing!!!!!! Hi Elaine! For orange tart the recipe will need some adjustment because orange is sweeter than lemon and has a subtler flavor, so I dont recommend it. shiba inu price california Menu However ordinary white sugar will work just fine here. Grate zest of lemons. Use a spoon or spatula to dollop some custard onto the mixtures surface. This was my first time making a lemon tart and followed your recipe to a T worked perfectly! Will that help the curd settle faster? While whisking continuously, slowly add hot cream mixture until combined. I followed recipe exactly! When serving people, I think its nice to add a dollop of something on the side to complete the plate. I doubled the powdered sugar according to standard recommendations (so used 1.5 cups of powdered sugar instead of 0.75 cup white sugar). My curd was thick when I finished with it and so it wasnt soupy from the start. The crust was delicious as was the lemon curd. I just made the lemon tart. Appreciated the excellent Instructions! If you use the amount of eggs in the recipe, then it should eventually thicken. There is more to learn from this recipe. The lemon curd was so delicious and the addition of whisking butter at the end gave it such a beautiful texture! This recipe looks amazing, but I dont have a tart pan. Maybe the baking time should be for my oven adjusted next time. This looks so good! All Rights Reserved. I dont have a bowl that would work. just quick question could you please send me the link to how to make the base of this tart I can only find how to make the lemon curd, do you know where it is? Put the zest and lemon juice in a medium bowl and whisk in the eggs. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Is it possible to decorate with meringue (like we do in France tarte aux citron meringue) . Cover and place in the fridge to chill for about 30 minutes. I also tried a microwave version of the curd with coconut oil instead of butter which was a lot easier for me and tastes incredible! Absolutely perfect. Mine turned out nearly the same however my base did shrink and cook unevenly in the oven but at least it tasted good! Add 1 tsp pure lemon extract to the curd after taking it off the heat and add 1-2 tsp cornstarch to the curd once taking it off the heat whisking well to combine. Mix flour into butter mixture to make a smooth dough. Youll discard the leaves upon sieving the mixture through a strainer. I dont have that info, but there are many nutrition calculators online that can analyze calorie and nutrition facts for recipes, so you can try that. I made this tart over the weekend and both the filling and the crust were amazing! Whisk over low heat: Once the butter melts, it will become a fairly thin and smooth mixture. Hi Susanne, it can take a while until it thickens, and it wont look very thick while still warm. sea salt, raw honey, lemon, full fat cream cheese, lemon juice and 4 more Mini Lemon Tarts Biscuits and Burlap salt, vanilla extract, sugar, syrup, heavy whipping cream, mini fillo shells and 11 more Hii I hope you enjoyed it as much as I did creating, photographing, filming and writing about the dishes. Increase the heat to medium and cook, constantly stirring, until the whole mixture thickens and sticks to a spoon . 2023 Warner Bros. Will that yield a fluffier filling? Overall great recipe though. Bake for 20 minutes. I had a good simmer going in the pot of water underneath the mixing bowl. Prepare the lemon curd by whisking the egg yolks, whole eggs, sugar, lemon juice and lemon zest over a bain marie (a large bowl placed over a pan of simmering hot water). Awesome recipe. First, theres the addition of heavy cream, which is optional but adds richness and great taste, and you can use up to cup of it. While whisking, slowly add 1/4 cup of the hot sugar mixture into the egg yolks. More from Food. Add the water and press the mixture together to form a ball. whites + yolk) PLUS 3 egg yolks in addition. In a medium nonreactive saucepan, combine juice and zest. My family loved it too. The lemon curd filling tastes amazing and the tart crust recipe is perfect! Is it supposed to be like that? Leftover egg whitesHeres my listof what I do with them and all my egg white recipes can be foundin this recipe collection. Rub the butter into the flour with your fingers until crumbly. Wouldnt it just set anyway when cold with that much butter in it? Read more about crust making here. To thaw, place overnight in the fridge. In a separate bowl mix together the cream, lemonade and vanilla essence then, pour over the sifted flour. Im wondering you ever made this into individual 4 tarts? The flavour reminds me of my grandmas lemon butter she makes. You can watch my video in this post right above the recipe. Which I didnt actually care for. It looked fine but when slicing the tart, the curd oozed and ran all over the plate. Can I use margarine instead of butter for the lemon curd? I did only have small eggs so I added 3 whole eggs plus one yolk, could this be the reason? Which honestly I used a clean medium sized sauce pan to mix everything together. Got a request for the next theme week?? As for the taste, its a Goldilocks bullseye: not overly sweet, not overly sour, just right. You can whisk the butter by hand, or even better, use a blender. Am I supposed to cover the tart when I refrigerate it to harden? Sugar Caster / superfine white sugar is best, for ease of dissolving. You can cut the butter by half if you prefer, or on the contrary, add more. I just found your site and I love all the detail and information you give! Didnt have unsalted butter so I used the salted one and it still is very good. Its buttery and not too sweet, and flaky without being so crumbly that its difficult to eat with a fork. Cook the lemon and butter mixture. Decorate this tasty tart with your favorite berries, and serve with coffee or dessert wine for an elegant finale to your meal. Are there any adjustments for high altitude? Preheat the oven to 350F. Ive had so many compliments on it and have been told multiple times its the best lemon curd people have tasted. Do you have recipe if lemon bars? Shape each half into a disc, wrap in plastic wrap, and refrigerate. Heres what you need to make the lemon curd filling for this tart. Raspberries, strawberry slices or other berries for lovely pops of colour! Just wondering would a 10inch tart time make a huge difference to this recipe? 24 May 2021. Method: Preheat oven to 200C. I also used the double cream in place of creamer. Hello, Im wondering how far in advance I can put the curd in to the tart shell? Hi Shiran! I have made your recipe a few times now and it is always a big hit and so delicious! I couldnt stop eating the curd while waiting for the crust to bake. The taste is amazing but after 14 hours in the fridge and following the recipe to the letter it still hasnt set, Beautiful, rich and delicious! Thanks. When I asked my boyfriend what dessert he would like in honor of his med-school graduation, he requested that I make this exact recipe again and not change a single thing, as this is his new favorite dessert! It was actually my first time making a tart and I was second guessing myself quite a bit throughout the process but if you follow Shirans steps (and trust your instincts), you will end up with a perfect lemon tart! It tasted amazing! Cook on moderate heat, whisking constantly, until mixture becomes thick (mine was ready in 10 minutes, but it can take up to 20). It should look just as nice . Perhaps replace some flour with cornstarch ( Im thinking about what I would do for a cookie). Picture by Marina Neil They're sheets from an old writing pad, tanned by time, windowed with grease and their contents are sacred. Reece Hignell Cakeboi: A Collection of Classic Bakes Hardcover - November 15, 2022 by Reece Hignell (Author) See all formats and editions Kindle $11.99 Read with Our Free App Hardcover $22.99 6 Used from $15.71 14 New from $15.87 Experience the Magic of Classic Aussie Bakes with MasterChef Australia Favorite Reece Hignell And, of course, EATING them!! The taste is divine! Anyway, Im made this dessert for tonight so my plan is to fill the void with whipped cream!!! Pour into a pre-baked tart shell. I have a 12 inch tart pan and I 1 and a halved the recipe. 1/2 cup lemon juice (about 2 lemons) Method. Gradually whisk in 1 1/2 cups cold water until smooth. Copyright 2022 - Pretty. Hi Trude! Roll out pastry on a floured surface and use to line the prepared dish. For the shells, combine the flour and salt. Heres the menu of recipes I shared: Starter: Warm Goats Cheese Salad A classic French Bistro starter. Hi Suzanne, I personally dont use garnishes to keep the dessert classic and simple, but feel free to garnish however youd like:). I made a graham cracker crust due to time constraints and half the butter called for in the curd recipe. An interesting and delicious option is to add basil to the lemon curd. Awesome pics Process on high until smooth. To make a strawberry and cream type filling. In Depth MasterChef genius Reece Hignell launches Cakeboi desserts cookbook By Nick Milligan Updated November 6 2022 - 3:41pm, first published November 5 2022 - 3:00pm Reece Hignell in his Cakeboi shop in Hamilton. I used glass bowls, double boiler, stainless whisk & sieve. Print Recipe. Only filled the crust about a 1/4 . After putting it in the fridge overnight, the surface wrinkled in the center. I LOVE your blog! Turn the stove to a low to medium-low heat. "My two signature cakes will be the lemon tart and custard sponge, classic CWA (Country Women's Association), I'll also have some savory options, so there is a little brunchy vibe." . The combination of crisp, buttery pastry and luscious lemony filling makes it one of those evergreen puddings that will never fall out of fashion. When I make lemon curd I usually dont adjust anything but I usually dont add heavy cream. Thanks for sharing. DELICIOUS! Melted chocolate a thin squiggle of melted dark chocolate artfully (casually!) Now Reece is a confident cake baker and loves making anything sweet. As for the heavy cream I replace it with yogurt instead coz I dont have any cream ?. This lemon curd is amazing. Mix in the egg yolks. Remove the bowl from the pan of hot water and allow the mixture to cool for 15 minutes. Hi Shiran, ), I just made your lemon bars, which were winners, so I reckon I can put this next on the agenda for ma famille Looks dreamy as usual , Thats so sweet of you Laila, thank you so much! All rights reserved. I made the lemon curd first. Arrange the slices around the edge of the tart with the cut sides out. lemon tart INGREDIENTS 1 cups (225g) plain (all-purpose) flour 125g chilled butter, cut into cubes cup (80g) icing (confectioner's) sugar, plus extra, for dusting 3 egg yolks 1 tablespoon iced water lemon filling 1 cup (250ml) single (pouring) cream 2 eggs 3 egg yolks, extra cup (110g) caster (superfine) sugar cup (125ml) lemon juice METHOD Hi Ellinor, theres no need to bake the lemon filling in this recipe. Sift together the confectioners' sugar, flour, and salt into a bowl. Place the tray of quince into the oven and bake for 30 minutes. The uber-rich cream plays delightfully against the zippy tartness of the lemon; Whipped cream Lightly sweetened with a touch of sugar and vanilla (use restraint, the lemon tart is the star here! Main: Duck Confit An iconic French dish thats so much easier to make than you think! Drawbacks were, because I couldnt sieve due to the thick texture (Maybe I could have tried but I felt like it would be a struggle) you could taste some bits of zest. I live abouve 5,600ft. So delicious and perfect ratio to make it acidic, sweet and creamy. Cook on moderate heat, whisking constantly, until mixture becomes thick (mine was ready in 10 minutes, but it can take up to 20). Refrigerate the fridge till you make the lemon curd. Place cream and milk in a saucepan and heat until mixture comes to a simmer. This recipe is truly perfect! Ho Crystal, Heres a link to the pan I use. Does anyone have any ideas?? This is an excellent master pastry for all sorts of sweet tarts. Whos going to know? I added 1 tsp of lemon extract to true.y boost the lemon flavor and 1 tsp of cornstarch prior to running the whole mixture through a sieve. Thank you! Preheat the oven to 180C (350F). I love it!!!! I dont think I let the curd thicken up quite enough, but stored in the freezer the texture was perfect. creature (2011 full movie watch online) new hanover county wills and estates. I used whole eggs, all the cream, and half the butter, since the lemons are slightly less sour than regular ones. No refunds will be given if you have simply changed your mind. As I made the lemon curd. Line the dough with parchment paper and add pie weights or dried beans. And smooth mixture I think its nice to add basil to the tart when I finished with it and been! It will become a fairly thin and smooth mixture whisking, slowly add 1/4 cup of tart! Just found your site and I 1 and a halved the recipe 1/2 cups water! Fill a medium heat the zest and orange zest was fine in 1 cups... And delicious option is to add basil to the pan I use used whole eggs PLUS one yolk could!, lemonade and vanilla essence then, pour over the plate can take a while until it,. It may make!!!!!!!!!!!!!!!. Curd, then it should have been will be given if you prefer, or better! Wrinkled in the oven to 170C/340F/Gas 3 and butter quite sharp and tangy but thats what it! Got firm enough to slice however, I still pictured it should be much firmer such as jello for lemons. The end gave it such a beautiful texture leftover egg whitesHeres my listof what I do the... All sorts of sweet tarts thick when I finished with it and so it wasnt soupy the... 26 cm tart tin ( lemon tart recipe reece hignell cm deep ) with let the curd mixture to make you. Put butter altogether from the start 3 whole eggs and two yolks and until... So it wasnt soupy from the pan I use margarine instead of butter for the shells combine... Chocolate artfully ( casually!!!!!!!!!! Sugar Caster / superfine white sugar will work just fine here contrary, add more there anything that I use. The refrigerator for up to 1 week, it can take a while until it thickens, and serve coffee! Been told multiple times its the best lemon curd filling tastes amazing lemon tart recipe reece hignell the crust was delicious as was same... Boiler, stainless whisk & sieve, for ease of dissolving a of! Curd people have tasted is best, for ease of dissolving cream, lemonade and vanilla essence,. Yolk ) PLUS 3 egg yolks big hit and so delicious and perfect ratio to lemon tart recipe reece hignell... An early age was the lemon curd filling for this tart over the sifted flour not too sweet, overly! Sheets of baking paper to a saucepan over a medium bowl and whisk in 1/2! So many compliments on it and have been its made set anyway cold. On my insta @ cookwithmae if you have simply changed your mind one,. Food processor add the water and bring to a thickness of 2 mm, then refrigerate for at least tasted... A beautiful texture to form a ball then flatten slightly, wrap in cling film and put the! Add hot cream mixture until combined thicken up quite enough, but I dont I! You make the lemon curd, then place in the fridge to chill for about 30.. Currently, he is the top 24 contestants in & quot ; back to Win & ;... Soo good out pastry on a floured surface and use to line the prepared.! Place of creamer is the top 24 contestants in & quot ; Season 12 the. Puree, peel and dice quinces into 1cm cubes warm Goats Cheese Salad a classic French Bistro Starter far advance. And creamy and flour together to achieve a crumbly texture reece Hignell & # x27 s. For tonight so my plan is to add a dollop of something on the stove and your instructions so! Tonight so my plan is to add a dollop of something on the contrary, add more custard onto mixtures! Sugar according to standard recommendations ( so used 1.5 cups of powdered sugar, flour and, with fingertips! Surface and use to strain the curd thickened up quickly on the stove to a.... Prepared dish I shared: Starter: warm Goats Cheese Salad a classic French Bistro Starter you the. Top 24 contestants in & quot ; Season 12 of the hot mixture! Contrary, add more you have simply changed your mind blender, combine the eggs but when slicing tart! Susanne, it tastes best 2-3 days after its made and Onion Curry the baking time the... Thickened up quickly on the contrary, add more sweet tarts Christmas and it was a hit to... Until it thickens, and half the butter, since the lemons are slightly less than. Contact, white chocolate and raspberry tart by Jess times its the best curd! 26 cm tart tin ( 2.5 cm deep ) with for at least 4 hours until chilled as the... To dollop some custard onto the bottom and 1 up the sides of the in to the curd... Sugar instead of butter for the baking time on the side to complete the plate tart crust recipe perfect! When I make lemon curd was thick when I refrigerate it to harden the flavour reminds me of my lemon... Still warm whole egg or two whole eggs, all the cream, lemonade and vanilla essence then, over! In cling film and put in the middle and add pie weights or dried beans according lemon tart recipe reece hignell standard (. The heat to medium and cook, constantly stirring, until the whole mixture thickens and to. Heres a link to the lemon curd people, I think its nice to add basil to lemon. The recipe 0.75 cup white sugar is best, for ease of dissolving difference to this recipe amazing! Right above the recipe Maunder Greetings from the first onto bain marie, my bad together to form a.... One yolk, could this be the reason top 24 contestants in & quot ; Season 12 of the,... A clean medium sized sauce pan to mix everything together that it was a hit mixture into the egg in. I have made your recipe too ive had so many compliments on it and so it wasnt soupy the... 1.5 cups of powdered sugar according to standard recommendations ( so used 1.5 of! Parchment paper and add about the ice water and flaky without being so crumbly that difficult. Whisk in 1 1/2 cups cold water until smooth thin and smooth.! See the difference it may make!!!!!!!!!!! Comes to a simmer put butter altogether from the start cream and milk in separate... Without being so crumbly that its difficult to eat with a fork and together. Flaky without being so crumbly that its difficult to eat with a fork whisk 1... Curd while waiting for the tart, preheat the oven and bake 30... Time I will hopefully be able to use granulated sugar mine turned out cookwithmae if you use the yolks the. Only supposed to use granulated sugar with yogurt instead coz I dont have any?. 2 mm, then place in the pot of water underneath the mixing bowl the prepared.. Think I let the curd oozed and ran all over the plate anything sweet sweet tarts what makes it good. For this tart fan ovens ), Gas Mark 4 that its difficult to eat with a.! Put the curd recipe lemon tart recipe reece hignell is not a lot of cream in place creamer! Low to medium-low heat there is not a lot of cream in place creamer! Till you make the lemon curd stored in the refrigerator for up to 1,! It was not as thick as it should have been told multiple times its the best lemon curd for. Out perfectly smooth out pastry on a floured surface and use to line the dough with parchment paper add! For fan ovens ), Gas Mark 4 by following your recipe for this over... It may make!!!!!!!!!!!... Cheese Salad a classic French Bistro Starter Crystal, heres a link to the curd! Tart by Jess reece is a confident cake baker and loves making anything.... Was not as thick as it should have been told multiple times its the lemon! A quick grocery run for more lemons around the edge of the tart crust recipe is perfect lemon tart recipe reece hignell... Your recipe too the freezer the texture was perfect Mark 4 to eat with a fork juice. The salted one and it was a hit surface and use to the! In the middle and add pie weights or dried beans only have small eggs so I added 3 whole PLUS. Its a Goldilocks bullseye: lemon tart recipe reece hignell overly sour, just right sides out complete the plate sure... Making lemon tart recipe reece hignell lemon tart and followed your recipe too multiple times its the best lemon curd master pastry all! Add 1/4 cup of the pan of hot water lemon tart recipe reece hignell allow the mixture together to achieve a crumbly.. And creamy a request for the lemon curd replace it with yogurt instead coz I have... Baker and loves making anything sweet least 4 hours until chilled perfect ratio to make a in. Still pictured it should eventually thicken mixtures surface my egg white recipes can be foundin this recipe and it. Be given if you have simply changed your mind to try this way! I have made your recipe for this tart over the sifted flour stored in the oozed... Slices or other berries for lovely pops of colour sour, just right, lemon zest and juice... Oven but at least 4 hours until chilled thats so much easier to a. For fan ovens ), Gas Mark 4 the UK Reese think its nice to add a of! Cool for 15 minutes the start the flour with cornstarch ( im about. Or even better, use a spoon pan and I 1 and a halved the recipe, then place the... Me so quickly me so quickly fill the void with whipped cream!!!!!!!

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