Lemon Curd Tart
Serves 6 • Cooking 50 mins
Zesty lemon delights, the perfect dessert for entertaining guests.
Prep time: 30 mins (1 hour pastry resting)
What you’ll need
4 lemons (or a mixture of lemon, lime and/or orange curd)
3 egg yolks
2 tablespoon cream
80g unsalted butter, cut into small cubes
For the sweet short crust pastry
150g very well chilled butter
1 ½ cups The Healthy Baker Plain Flour
½ cup icing sugar
Place the flour and icing sugar in the bowl of a food processor and blitz for a moment. Add the butter and blitz just until you have a coarse sand-like texture. Add egg and blitz until it just comes together.
Tip the mixture onto a work surface and bring together with the palm of your hand, gently working it into a lovely, smooth disc of dough.
Wrap this in plastic and pop in the fridge for at least 30 minutes.
Roll it out on a lightly floured work surface until about 5mm thick and then gently drape into your tart tin.
Trim the edges by rolling over them with your rolling pin and return to the fridge for another 30 mins or so.
For the curd, finely grate the zest from all four lemons and squeeze so you have about of 100mls juice.
Place both zest and juice into a medium-sized glass bowl and whisk in the eggs, egg yolks, cream, sugar, salt and butter.
Place this bowl over a saucepan of simmering water and cook, stirring most of the time, for 10 minutes, or until mixture thickens and coats the back of your spoon.
Don’t be tempted to rush this process or cook the mixture over too high a heat or the eggs will curdle.
Transfer curd into a jar or jug and put in the fridge where it should set beautifully.
Preheat oven to 180°C and place a sheet of baking paper inside the pastry-lined tart tin, fill with baking weights and blind bake for 10 minutes.
Remove weights and paper and bake for another 15 minutes or until the pastry is golden.
Now it’s ready to fill with curd and go back in the oven for another 10 minutes.