If you like lemon desserts then you are going to love my Lemon Tart recipe!
Serves: 16
Ingredients:
Lemons – make sure to use good quality lemon for best results, I use the zest and juice for an extra fresh and zingy flavor.
Butter – use unsalted butter because it’s used for both the tart crust and lemon curd filling.
Sugar – white granulated sugar is fine, don’t use brown sugar or it’ll affect the color and taste of the filling.
Heavy cream – cream is used to make the tart crust it gives it a richness and helps bind it together.
Directions:
1. Mix the flour, sugar and salt together then crumb the cold butter into the flour to resemble rough pea-sized pieces.
2. Once crumbed, pour in a mixture of egg yolk and cream and mix together to form a dough, chill in the fridge.
3. Once chilled, press the dough into a tart pan and freeze for 30 minutes. Bake the tart crust for about 20 minutes until lightly golden in color.
4. Zest two lemons and squeeze 1/2 juice into a jug or bowl. In a medium bowl combine the eggs and yolks then whisk together and set aside.
5. Add butter, sugar and lemon juice and zest to a saucepan over a medium heat. Stir until the butter is melted and bubbling.
6. Remove from the heat then slowly drizzle in the beaten eggs whilst constantly stirring.
7. Put the curd back on the heat and stir until thickened, it should be able to coat the back of a wooden spoon (pictured above). Pour into a bowl, covered with plastic wrap and let it cool completely.
8. Once cooled, pour into the tart shell and smooth out. Bake for 10 minutes so the edges are set then refrigerate for 2 hours. Serve with whipped cream and berries.
