Lemon Curd Tart
I decided to make this tart after a challenge was given to me where someone said to me how HARD lemon curd tarts are to make. I thought pfft, they are not, I am confident I can make them well as I have done so in the past and they were very successful.
Unfortunately I did loose my recipe when my website was deleted so I had to do some research and play with the recipe before posting. I ended up using Skye Gyngell of Petersham Nursery’s recipe as a base and change it around a little. I like the curd to be quite tangy and sour as it balances the extreme richness of the butter and many yolks….also it allows you to pair it with creme fraiche or ice creme and still be balanced instead of just rich.
Basically you just need to make sure that when making the curd you do it slowly so it does not curdle, then you are set. I always use the same pastry recipe for most tarts and once the pastry is cooked you let it cool and fill it with your cooled curd.
This is my adapted recipe.
Use my perfect pastry recipe
9 egg yolks
4 lemons zested
3/4 cup lemon juice (but add it slowly and taste in between so it is to your liking)
1. Using the perfect pastry recipe cook the tarts and let them cool.
2. In the meantime, over a low heat melt all the curd ingredients slowly, so it does not curdle (approx 10 minutes).
3. Pour mixture into another bowl and allow it to cool.
4. Pour the mixture into the cooled pastry cases, but do not overfill.
5. Bake in oven at 240C for 5-6 mins.
6. Cool to room temperature then place in fridge for 2 hours.
7. Serve with ice cream or creme fraiche.