Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, lemon curd tart. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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Lemon Curd Tart is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Lemon Curd Tart is something which I have loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can cook lemon curd tart using 14 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Lemon Curd Tart:
- Take plain white Flour
- Make ready Salt
- Prepare cold unsalted butter,
- Get caster Sugar
- Get Egg yolk
- Get For the Lemon curd::::
- Take Caster Sugar
- Make ready cornflour
- Prepare large Lemons, zest and juice only
- Take Unsalted Butter, melted
- Take Egg yolks
- Make ready For the meringue:::
- Prepare Egg whites
- Make ready caster Sugar
I had to let it sit while I got the crust ready and put plastic wrap on top to prevent a skin. Crust was terrible-dense, hard, un-cuttable (but was ok when eaten somehow; it broke apart in one's mouth ok). Topped tart with sweet whipped cream–a light, sweet offset to the dense, tart lemon filling. The fresh lemon in these tiny tarts just begs for a cup of hot tea.
Steps to make Lemon Curd Tart:
- 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.
- 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.
- Wrap the dough in cling film and allow to rest in the refrigerator for 30 minutes before using.
- Preheat the oven to 190c. and grease a 9" fluted loose-bottomed tin. Place the tin onto a baking tray
- 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.
- Line the pastry with grease proof paper and fill with baking beans. Now trim the excess pastry using a sharp knife.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Garnish the tarts with berries or a fresh fruit slice to complete the afternoon tea experience! No time to make the lemon curd filling? Go ahead and warm purchased lemon curd and spoon into the cooled tart shells. These lemon curd tarts are a staple dessert at my tea parties. I can make them quickly without even measuring the ingredients using a pastry bag to fill the small shells.
So that’s going to wrap it up for this special food lemon curd tart recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this webpage in your browser, and share it to your family, friends and colleague. Thanks again for reading, I hope this webpage becomes “the place to be” when it comes to lemon curd tart cooking. Go on get cooking!
