Lemon Tarts

Lemon Tarts

by peasepudding on August 11, 2009

lemon-tart-blg

When preserving my lemons last weekend this lemon curd tart was always in the forefront of my mind, I adore lemon tart, it doesn’t matter whether it is baked or made from a curd. The good thing about the curd tart is that you can have your curd made well in advance, several weeks if you can manage to keep it that long stored in the jars. If you suddenly find you need to make a dessert for visitors or if you want to take a dessert to a dinner party, all you need to do is bake a pastry case and then add your prepared curd. Easy! I find it quite difficult to keep the curd very long  in jars as I have a weakness for it slavered on hot buttered toast. The tart can be decorated with the confit lemons of you could add some berries instead.

Ingredients – 6 small tarts or one 10 inch tart

Ingredients – Pastry

  • 110g butter
  • 200g flour
  • 60g icing sugar
  • 1 egg

Ingredients – lemon curd

  • 4 lemons, zest & juice
  • 200g castor sugar
  • 100g butter, melted
  • 4 eggs

Method – pastry

  1. Preheat oven to 180 degrees centigrade.
  2. Grease and flour a loose bottom tart tin.
  3. Place the flour, butter & sugar in a bowl.
  4. Work the ingredients together until the mixture looks like breadcrumbs.
  5. Add the egg and bring dough together.
  6. Rest dough in fridge for 15 minutes before rolling out.
  7. Roll out pastry to fit bottom & sides of tin.
  8. You need to bake the pastry case ‘blind’ so line the pastry case with greaseproof paper, bottom and sides, and then pour dried beans onto the greaseproof. This will hold the pastry in place on the sides and also stop it from getting air bubbles in the base.
  9. Bake in the oven for 25 minutes or until golden brown.
  10. Allow to cool before filling with lemon curd.

Method – Lemon Curd

  1. Whisk together the lemon juice, zest, sugar, melted butter and eggs until they are completely combined.
  2. Pour the liquid into a heavy bottom pan which distributes heat well.
  3. Cook on a low heat and stir continuously while cooking. Do not boil the liquid otherwise you will end up with lemon scrambled eggs! Do not leave the liquid while cooking and always stir, preventing it from sticking to the base of the pan.
  4. Once cooked pour the curd into the cooled pastry case, any curd you have left over pour into sterilised jars which can be kept for a few weeks in the fidge.
  5. Decorate tart with confit lemons or berries.

http://peasepudding.wordpress.com/2009/08/11/lemon-tarts/

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