Lemon Curd Tart

20 mins
Serves 1
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Directions

  1. 1Zest five lemons using a fine grater.
  2. 2Zest five lemons using a fine grater.
  3. 3Zest five lemons using a fine grater.
  4. 4Take a little spoon of icing sugar and shake it over the lemon zest.
  5. 5Take a little spoon of icing sugar and shake it over the lemon zest.
  6. 6Take a little spoon of icing sugar and shake it over the lemon zest.
  7. 7Take half of the lemon zest and scatter it over the puff pastry.
  8. 8Take half of the lemon zest and scatter it over the puff pastry.
  9. 9Take half of the lemon zest and scatter it over the puff pastry.
  10. 10Fold the puff pastry to trap the zest and sugar, then roll it.
  11. 11Fold the puff pastry to trap the zest and sugar, then roll it.
  12. 12Fold the puff pastry to trap the zest and sugar, then roll it.
  13. 13Slice the rolled puff pastry about 1 cm thick.
  14. 14Slice the rolled puff pastry about 1 cm thick.
  15. 15Slice the rolled puff pastry about 1 cm thick.
  16. 16Add a little bit of oil to a 24 cm non-stick frying pan and rub it around the bottom and rim.
  17. 17Add a little bit of oil to a 24 cm non-stick frying pan and rub it around the bottom and rim.
  18. 18Add a little bit of oil to a 24 cm non-stick frying pan and rub it around the bottom and rim.
  19. 19Place a beautiful piece of laminated lemony puff pastry in the middle of the pan.
  20. 20Place a beautiful piece of laminated lemony puff pastry in the middle of the pan.
  21. 21Place a beautiful piece of laminated lemony puff pastry in the middle of the pan.
  22. 22Around the main pastry, place six little rounds of pastry.
  23. 23Around the main pastry, place six little rounds of pastry.
  24. 24Around the main pastry, place six little rounds of pastry.
  25. 25Pat out the pastry rounds and use the bits to go up the side of the pan.
  26. 26Pat out the pastry rounds and use the bits to go up the side of the pan.
  27. 27Pat out the pastry rounds and use the bits to go up the side of the pan.
  28. 28Bake the pastry in a preheated oven at 190°C for 20 minutes.
  29. 29Bake the pastry in a preheated oven at 190°C for 20 minutes.
  30. 30Bake the pastry in a preheated oven at 190°C for 20 minutes.
  31. 31To make homemade lemon curd, place about an inch of hot water onto a simmer.
  32. 32To make homemade lemon curd, place about an inch of hot water onto a simmer.
  33. 33To make homemade lemon curd, place about an inch of hot water onto a simmer.
  34. 34Combine 120 ml of lemon juice, 120 grams of icing sugar, and four fresh eggs.
  35. 35Combine 120 ml of lemon juice, 120 grams of icing sugar, and four fresh eggs.
  36. 36Combine 120 ml of lemon juice, 120 grams of icing sugar, and four fresh eggs.
  37. 37Mop up the remaining lemon zest and sprinkle it into the lemon curd mixture.
  38. 38Mop up the remaining lemon zest and sprinkle it into the lemon curd mixture.
  39. 39Mop up the remaining lemon zest and sprinkle it into the lemon curd mixture.
  40. 40Turn off the boiling water and sit the lemon curd mixture on top of the pot.
  41. 41Turn off the boiling water and sit the lemon curd mixture on top of the pot.
  42. 42Turn off the boiling water and sit the lemon curd mixture on top of the pot.
  43. 43Stir the lemon curd intermittently for 5-10 minutes until it thickens and becomes shiny.
  44. 44Stir the lemon curd intermittently for 5-10 minutes until it thickens and becomes shiny.
  45. 45Stir the lemon curd intermittently for 5-10 minutes until it thickens and becomes shiny.
  46. 46Once the pastry is out of the oven, move it from the oven to the grill.
  47. 47Once the pastry is out of the oven, move it from the oven to the grill.
  48. 48Once the pastry is out of the oven, move it from the oven to the grill.
  49. 49Take a little extra icing sugar and sprinkle it on top of the pastry.
  50. 50Take a little extra icing sugar and sprinkle it on top of the pastry.
  51. 51Take a little extra icing sugar and sprinkle it on top of the pastry.
  52. 52Place the tart under the grill and watch it closely until the sugar changes color.
  53. 53Place the tart under the grill and watch it closely until the sugar changes color.
  54. 54Place the tart under the grill and watch it closely until the sugar changes color.
  55. 55Let the tart cool down to either room temperature or in the fridge.
  56. 56Let the tart cool down to either room temperature or in the fridge.
  57. 57Let the tart cool down to either room temperature or in the fridge.
  58. 58To finish, sprinkle a little bit of icing sugar on top.
  59. 59To finish, sprinkle a little bit of icing sugar on top.
  60. 60To finish, sprinkle a little bit of icing sugar on top.
  61. 61Take raspberries and let them fall on top and around the edge of the tart.
  62. 62Take raspberries and let them fall on top and around the edge of the tart.
  63. 63Take raspberries and let them fall on top and around the edge of the tart.

Ingredients

  • 5 lemons
  • 5 lemons
  • 5 lemons
  • 1 spoon icing sugar
  • 1 spoon icing sugar
  • 1 spoon icing sugar
  • puff pastry
  • puff pastry
  • puff pastry
  • a little bit oil
  • a little bit oil
  • a little bit oil
  • 120 ml lemon juice
  • 120 ml lemon juice
  • 120 ml lemon juice
  • 120 g icing sugar
  • 120 g icing sugar
  • 120 g icing sugar
  • 4 fresh eggs
  • 4 fresh eggs
  • 4 fresh eggs
  • raspberries
  • raspberries
  • raspberries

Equipment

fine grater24 cm non-stick frying panovengrill

Tips

  • Keep the lemon curd moving while it thickens to achieve a shiny consistency.
  • Allow the tart to cool down to room temperature or in the fridge before serving.
  • Watch the tart closely when under the grill to prevent burning the sugar.