LEMON CURD TART

Time for summer ice tea and a decadent citrus tarts.

This simple recipe consist out of a curd that is cooked, butter is then whisked to it and the mixture are poured in a pastry case and bake until just set.
Use shortcrust pastry for a flaky texture or a biscuit crumb and butter base for a quick shortcut.
Flavour it with white chocolate chips and lemon zest. .

TART
5 Eggs
5 Yolks
350 ml Freshly Squeezed Lemon Juice
350 ml Castor Sugar
350 ml Chilled Butter – cubed
Zest of One lemon

Combine Eggs & Yolks and keep separate.
Combine lemonjuice, and castor sugar in a medium sauce pan and slowly bring to a boil
Once the mixture has boiled – add a little bit of the hot mixture to the egg mixture, stir well and return it too the rest of the ingredients.
Cook over medium heat till thicken and almost translucent while stirring continuously with a plastic spatula (make sure not to use a wooden spoon or a whisk)
Remove from heat and pour through a sift in a clean mixing bowl
Whisk in the butter – one block at a time until melted and mixture have a shiny glow to it.
Lastly add the lemon zest.
Pour in Prepared Pastry Case and bake at 160 degrees for 12 – 15 minutes or until the custard
has just set.

Serve this with fresh berries, berry compote or berry coulis, clotted sweet cream and mint.

happy baking x