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Recipe: Tasty Lemon Curd Tart

Lemon Curd Tart. This Lemon Curd Tart pairs a crisp yet sweet pastry crust with a creamy smooth lemon curd filling. Lemon Curd is actually a preserve and while you can buy it, I encourage you to make your own as it. For the lemon curd: Remove the zest of the lemons with a vegetable peeler or zester, being careful to avoid the white pith.

Lemon Curd Tart A rich and tangy homemade lemon curd made with fresh lemon juice and egg yolks in a buttery homemade. Lemon Curd Tarts - Puff Pastry Shells filled with Homemade Lemon Curd create the perfect dessert. So back to the lemon curd, and these insanely delicious Lemon Curd Tarts!! You can cook Lemon Curd Tart using 14 ingredients and 12 steps. Here is how you cook that.

Ingredients of Lemon Curd Tart

  1. It's 225grm/8 oz of plain white Flour.
  2. It's 1 pinch of Salt.
  3. It's 110grm/4 oz of cold unsalted butter,.
  4. Prepare 2 tsp of caster Sugar.
  5. You need 1 of Egg yolk.
  6. It's of For the Lemon curd::::.
  7. You need 100 g of Caster Sugar.
  8. Prepare 7 tbsp of cornflour.
  9. Prepare 4 of large Lemons, zest and juice only.
  10. You need 100 g of Unsalted Butter, melted.
  11. You need 6 of Egg yolks.
  12. It's of For the meringue:::.
  13. You need 6 of Egg whites.
  14. Prepare 300 g of caster Sugar.

It's pretty easy, it always turns out well. The lemon curd recipe is easy to make. All a good lemon curd needs is a little elbow grease and a I hope you enjoy these lemon tarts. They are a great dessert and fancy too!!!

Lemon Curd Tart instructions

  1. Sift the flour and salt into a mixing bowl. Add the butter to the flour and then rub between your fingertips until a fine breadcrumb consistency is achieved..
  2. Add the sugar to the flour and butter. Using your hands, mix to a firm dough with the egg yolk and a splash of cold water..
  3. Wrap the dough in cling film and allow to rest in the refrigerator for 30 minutes before using..
  4. Preheat the oven to 190c. and grease a 9" fluted loose-bottomed tin. Place the tin onto a baking tray.
  5. Roll out the pastry until it's big enough to generously fit the tin, leaving excess pastry falling over the sides of the tin onto the baking tray underneath the tin - don't trim at this stage..
  6. Line the pastry with grease proof paper and fill with baking beans. Now trim the excess pastry using a sharp knife..
  7. Bake the pastry case blind for about 15-20 minutes or until the pastry is pale golden and dried out - remove the paper and beans for the last five minutes. Lower the oven heat to 150c..
  8. Bring 50ml water and the lemon zest to the boil in a small pan. Gradually pour the hot liquid onto the cornflour and sugar, whisking all the time until smooth..
  9. Beat in the egg yolks, lemon juice and butter. Return to the pan. Cook over a low heat, stirring all the time, until thickened. Pour into the baked blind pastry case and leave to cool slightly..
  10. For the meringue, whisk the egg whites in a large bowl with an electric whisk until they form stiff peaks. Whisk in the caster sugar, a spoonful at a time, whisking well and at a high speed between each addition..
  11. For the meringue, whisk the egg whites in a large bowl with an electric whisk until they form stiff peaks. Whisk in the caster sugar, a spoonful at a time, whisking well and at a high speed between each addition..
  12. Bake for about 35-45 minutes until the meringue is crisp on the outside and soft and marshmallow-like underneath. Serve warm or cold in slices..

This tangy lemon tart is a refreshing alternative to heavier holiday desserts. Using frozen prepared miniature phyllo tart shells and prepared lemon curd make these delightful bite-size treats and quick and easy tea These lemon curd tarts are a staple dessert at my tea parties. Learn how to make Meyer Lemon Curd Tart. Recipes » Pies & Tarts » Lemon Tartlets with Lemon Curd. An easy recipe for lemon tartlets with lemon curd.

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