Posts filed under ‘lemon’

Lemon Curd Tart.

Superbly tangy, yummy lemon tart.

Superbly tangy, yummy lemon tart.

Lemon Curd Tart 
adapted from Once Upon A Tart

Yield: As many slices as you’ll like to make out of an 8-inch pie pan. 

Pastry shell

  • 125g soft butter
  • 90g sugar 
  • 1 large egg
  • 250g flour 

Filling

  • 115ml freshly squeezed lemon juice
  • 3 large eggs
  • 1 large egg yolk
  • 160g sugar
  • a pinch of salt
  • 125g butter
  • fresh blueberries

Pastry

Mix butter with sugar until pale. Add one large egg , when incorporated, add flour. Mix until dough just comes together. Roll into ball, flatten, wrap in clingfilm and let rest in the fridge for an hour or so.

Roll out between two sheets of baking paper and fit into a 20cm (8 inch) round pastry tin. Fill with baking beans and bake at 180c° for about 15 minutes. remove baking beans and bake for another 15-20 minutes until golden. (I personally used another disposable baking pan to sandwich the pastry. Bake upside down for 15 minutes, remove 2nd pan, flip over, and bake for another 15 minutes) Let cool. 

Note: IMHO this makes far too much pastry for an 8 inch pie. I ended up using only about half – perhaps its my preference for thinner crust but it can get a bit too much to chew. 

Filling

Pour water into a saucepan and bring to a simmer. Combine lemon juice, whole eggs and egg yolk, sugar and salt in a bowl (no stainless steel – adds a yucky taste to anything with lemon!), that sits securely in the rim of the saucepan over the simmering water. Whisk ingredients until the mixture becomes very thick. This will take about 15-20 minutes. When cream is thick, remove from heat and let cool, stirring from time to time, to release heat.

Cut butter in small pieces and add butter – one at the time – until incorporated, before adding the next piece. Cream will be pale yellow and wonderfully thick but soft.

Let rest until cold, then its ready to use. will keep in the fridge for about 4 days.

To assemble, fill lemon curd into shell and top with blueberries. 

Note: Although I assume that the tart is suppose to be eat-ready, I found the texture to be too runny if consumed immediately. This tart is best served after being chilled overnight to achieve some semblance of firmness. 

This was a really yummy recipe and I’ve actually already done it twice. The first time my pastry ended up too thick, the second time – too thin. Haven’t mastered the art of pie pastry yet, evidently. But I do so love the tangy taste of citrus so this pie was REALLY addictive for me. 

Rating: 4/5 
Would I make this again? The curd, yes. I’ll keep looking for more interesting tart recipes that are also manageable for an amateur like me. Will probably want to try this recipe as lemon squares or some variation of another.

June 29, 2008 at 2:23 pm 1 comment


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