LEMON CURD TARTS

I have always found the combination of sweet pastry and tangy smooth lemon curd such a temptation. Here is my take on this wonderful treat!

Lemon Curd

Tangy Lemon in a beautiful sweet pastry

LEMON CURD TARTS

INGREDIENTS

Lemon Curd

2 tsp lemon zest
1/2 cup lemon juice
200g caster sugar
3 eggs
100g unsalted butter, cut into 1 cm cubes

Tart Cases

In this instance, I had some sweet pastry mix from a frangipane tart I had made over the weekend.
It is one of my preferred sweet pastry mix and you will require only half the amount.

 

METHOD

Lemon Curd

Fill a saucepan 1/3 full of water and bring to a gentle boil.
Combine lemon juice and sugar in a heatproof bowl* and stir to combine and dissolve sugar.
Beat the eggs and and add to lemon and sugar mixture. (I prefer to sieve the egg mixture to ensure a smooth curd.)
Reduce the heat so water is simmering gently.
Place bowl over saucepan and stir mixture constantly until it is thick and smooth.
The bowl should always be easily handled with bare hands. If it starts to get too hot, remove from heat to cool a little but continue to stir mixture.
The curd is ready when it coats the back of the wooden spoon and the sides of the bowl.
Once ready, remove bowl from pan and add butter, 2 cubes at a time, stirring gently and making sure it is well combined before adding more butter.
Stir in lemon zest. Set aside to cool.

Pastry Cases

Roll out pastry to about 3mm in thickness and put into tart cases. Blind bake tart cases for about 10 minutes or until edges are lightly golden. Remove pastry weights and bake for another 4-5 minutes until golden. Set aside to cool before filling with curd.

* Make sure the bowl you are using fits snuggly on the pan but does not come in contact with the water. If the bowl touches the water, you will overheat and overcook the mixture.