Lemon Tart Recipe

This time last year, I am ashamed to say, I could barely turn on an oven. I could not cook, I could not bake. I relied on my other half to do all that for me! So, in true nerd style, I set myself a goal. To at least get to know my oven.

A year later, I can now cook (even though my limit is chicken) and bake (using recipe books with pictures) but at least it’s more than what I knew a year ago! Looking at my lemon tree.. with an overflow of lemons, I decided to take on a challenge. To make Lemon Tarts.

The recipe required me to make my own pastry. Next time though, to save some precious time where I could be blogging, editing (or online shopping), I will buy pre made frozen pastry. But! Presenting…..Tiny Lemon Curd Tartlets (Note: I do not have tart tins so I used a standard muffin tin to make bigger tarts)

I found the recipe in the Edmonds cookbook. I swear by this recipe book. It is basic with TONS of pictures.

(From Edmonds Illustrated Collection)

 

Lemon Curd Filling

1 tablespoon finely grated lemon zest

1/4 cup lemon juice

2 eggs, lightly beaten

50g butter

1/4 cup caster sugar

 

Pastry

100g butter, softened

1/4 cup caster sugar

1 egg yolk

1 cup standard grade flour

 

To make the Lemon Curd Filling, combine lemon zest and juice, eggs, butter and sugar in the top of a double boiler or in a heatproof bowl set over simmering water. Stir constantly until sugar dissolves and curd thickens. Remove from heat (I had to let it sit in room temperature for 5 minutes before it thickened) Cover and cool.

For the pastry, cream butter and sugar until light and fluffy. Add egg yolk and beat well. Stir in flour. Gather pastry into a ball and wrap in plastic wrap. Refrigerate for 20 minutes.

Roll pastry out on a lightly floured surface to a thickness of 2-3mm. Using a 7cm round biscuit butter, cut circles from pastry. Transfer to mini muffin tins (I used the standard sized muffin tins). Prick bases with a fork. Freeze for 5 minutes. Bake at 180 degrees for 10 minutes until golden. Remove pastry cases from tins and cool on a wire rack. Just before serving, fill with Lemon Curd Filling.

photo 4

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