Lemon Curd Tart
Directions
- 1Zest five lemons using a fine grater.
- 2Take a little spoon of icing sugar and shake it over the lemon zest.
- 3Take half of the lemon zest and scatter it over the puff pastry.
- 4Fold the puff pastry to trap the zest and sugar, then roll it.
- 5Slice the rolled puff pastry about 1 cm thick.
- 6Add a little bit of oil to a 24 cm non-stick frying pan and rub it around the bottom and rim.
- 7Place a beautiful piece of laminated lemony puff pastry in the middle of the pan.
- 8Around the main pastry, place six little rounds of pastry.
- 9Pat out the pastry rounds and use the bits to go up the side of the pan.
- 10Bake the pastry in a preheated oven at 190°C for 20 minutes.
- 11To make homemade lemon curd, place about an inch of hot water onto a simmer.
- 12Combine 120 ml of lemon juice, 120 grams of icing sugar, and four fresh eggs.
- 13Mop up the remaining lemon zest and sprinkle it into the lemon curd mixture.
- 14Turn off the boiling water and sit the lemon curd mixture on top of the pot.
- 15Stir the lemon curd intermittently for 5-10 minutes until it thickens and becomes shiny.
- 16Once the pastry is out of the oven, move it from the oven to the grill.
- 17Take a little extra icing sugar and sprinkle it on top of the pastry.
- 18Place the tart under the grill and watch it closely until the sugar changes color.
- 19Let the tart cool down to either room temperature or in the fridge.
- 20To finish, sprinkle a little bit of icing sugar on top.
- 21Take raspberries and let them fall on top and around the edge of the tart.
Ingredients
- 5 lemons
- 1 spoon icing sugar
- puff pastry
- a little bit oil
- 120 ml lemon juice
- 120 g icing sugar
- 4 fresh eggs
- 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.
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