So I have a new love, hes rich, sharp, smooth and creamy and oh so fresh. Hes curd. Sounds like something you scrape off the top of off milk really, but im talking something completely different. Im talking the buttery smooth goodness of a curd cut with the fresh tang of a zesty lemon, or lime or better yet, lemon and lime. Ive always been a big chocoholic but im slowly swaying towards a good citrus curd. So luxurious and better yet so simple to make. Spread it on fresh scones, pikelets, fill sponge cakes or the ultimate, fill a tart. Dollop of fresh double cream and babe im in heaven.
This recipe originally called for the Meyer Lemon variety, more golden yellow in colour and could perhaps produce a better result, but i knew this tart was not going to last long once baked and to be frank, i dont have a meyer lemon tree in my garden and i dont really give a damn. If you havent tried a lemon tart before, which i doubt, then do it now. Theres no turning back (unless of course your a caeliac then maybe you could just suck on a lemon?sorry, i guess you just miss out.) This recipe is soo good, it lasted approximately....20minutes once served? I suggest you cook two!
Ingredients:
Base:
175g butter
2 egg yolks
250g plain flour
75g icing sugar
1. Preheat oven to 180. In a food processor, cream the butter and sugar. Add the yolks, plain flour and 2 1/2 tablespoons cold water. Pulse till it all just pulls together. Roll the dough to approx 5mm (or whatever you think makes a good base) between greaseproof paper. It says to let it rest in the fridge for 15mins but i couldnt be bothered and i just cooked mine straight away. Blind bake 30mins or till golden.
Filling:
Zest of 3 lemons
4 egg yolks
100ml lemon juice
60g butter
1/2cup castor sugar
Thickened cream
Whisk the egg yolks with the sugar till dissolved but not frothy. put it in a saucepan on low with the butter, zest and juice of the lemons. Bring to simmer and when thickens and see bubbles appear, take from the heat and continue to stir. Allow to cool. Stir in as much thickened cream as you like. Put in tart and bake five minutes.
Ingredients:
Base:
175g butter
2 egg yolks
250g plain flour
75g icing sugar
1. Preheat oven to 180. In a food processor, cream the butter and sugar. Add the yolks, plain flour and 2 1/2 tablespoons cold water. Pulse till it all just pulls together. Roll the dough to approx 5mm (or whatever you think makes a good base) between greaseproof paper. It says to let it rest in the fridge for 15mins but i couldnt be bothered and i just cooked mine straight away. Blind bake 30mins or till golden.
Filling:
Zest of 3 lemons
4 egg yolks
100ml lemon juice
60g butter
1/2cup castor sugar
Thickened cream
Whisk the egg yolks with the sugar till dissolved but not frothy. put it in a saucepan on low with the butter, zest and juice of the lemons. Bring to simmer and when thickens and see bubbles appear, take from the heat and continue to stir. Allow to cool. Stir in as much thickened cream as you like. Put in tart and bake five minutes.
