Hello everybody, it’s Carrillo, welcome to our recipe website. Today, we’re going to make a distinctive dish, lemon curd tart. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
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Lemon Curd Tart is one of the most favored of recent viral meals on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. Lemon Curd Tart is something which I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can have lemon curd tart using 14 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Lemon Curd Tart:
- Prepare 225grm/8 oz plain white Flour
- Get 1 pinch Salt
- Make ready 110grm/4 oz cold unsalted butter,
- Take 2 tsp caster Sugar
- Prepare 1 Egg yolk
- Prepare For the Lemon curd::::
- Make ready 100 g Caster Sugar
- Take 7 tbsp cornflour
- Take 4 large Lemons, zest and juice only
- Make ready 100 g Unsalted Butter, melted
- Take 6 Egg yolks
- Make ready For the meringue:::
- Get 6 Egg whites
- Prepare 300 g caster Sugar
Topped tart with sweet whipped cream–a light, sweet offset to the dense, tart lemon filling. 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. The crust remains crunchy for several hours, so I make them early the morning of the tea and then refrigerate them.
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.
I also serve these at wedding and baby showers. The fresh lemon in these tiny tarts just begs for a cup of hot tea. 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.
So that is going to wrap this up with this special food lemon curd tart recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this site in your browser, and share it to your loved ones, 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!
