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Lemon Curd Tart

Jul-01-2018
Shikha Yashu Jethi
10 minutes
Prep Time
60 minutes
Cook Time
10 People
Serves
Read Instructions Save For Later

ABOUT Lemon Curd Tart RECIPE

Sweet and savory flavours of this refreshing tart dessert is an amazing dessert for summer.

Recipe Tags

  • Veg
  • Easy
  • Others
  • French
  • Baking
  • Dessert
  • Gluten Free

Ingredients Serving: 10

  1. 225g/8oz plain white flour
  2. A pinch of salt
  3. 110g/4oz cold unsalted butter,
  4. 2 tsp caster sugar
  5. 1 Egg yolk
  6. For the lemon curd::::
  7. 100g Caster Sugar
  8. 7 tbsp cornflour
  9. 4 large lemons, zest and juice only
  10. 100g Unsalted Butter, melted
  11. 6 egg yolks
  12. For the meringue:::
  13. 6 egg whites
  14. 300g caster sugar

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. and beans for the last five minutes. Lower the oven heat to 150c.
  9. 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.
  10. 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.
  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. 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.
  13. 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.

Reviews (1)  

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Shikha Roy
Jul-05-2018
Shikha Roy   Jul-05-2018

I really want to try this.

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