My children and I love lemon tarts and I’ve been paying so much for them at places like Cedele, abc, Delifrance etc. Abc sells one for $6, which is enough for me to make everything here.
This is a simple hand mixed recipe. One key thing to note is the double boiling of the curd in a GLASS bowl. I have at times notice a raw, metallic taste in a previous recipe and thought my eggs were not fresh. After many readings in books and online, I finally realised the lemon had reacted with my metal sauce pan and imparted the metallic taste! So please, follow the steps in this recipe to avoid this mistake, you will get a luscious buttery lemon curd, that stays delicious.
Recipe (Makes 12 Tarts)
- 70g salted butter cut in chunks
- 25g caster sugar
- 160g plain flour
- 28g beaten egg (if you find measuring eggs too troublesome, then crack and beat 2 medium size eggs of 55-60g, measure out 2 tbsp for shells and use the remainder for the curd.)
- 1/ 4 tsp salt
- 1/4 tsp vanilla extract
- 45g salted butter
- 60g sugar
- 60 ml lemon juice
- 80g beaten eggs (if you find measuring eggs too troublesome, then crack and beat 2 medium size eggs of 55-60g, measure out 2 tbsp for shells and use the remainder for the curd.)
- 1/4 tsp salt
- zest from the 1 lemon (To cleanse lemons, I scrub with coarse salt and rinse with hot water. Don’t scrape too deeply or it will be bitter. )
- Cream softened butter, salt and sugar using handwhisk, till light and fluffy. Add in beaten egg in 3 portions and continue whisking. Finally add in the vanilla extract.
- Add in sifted flour. Mix till a smooth dough and wrap in plastic. Refrigerate for 30 min.
- Divide into 12 portions of 24g and press in to a greased and floured tart pan. Poke through holes with a fork, about 5-6 times for each shell.
- Bake at 180 deg C for 20-25 min. Till golden brown. Over turn onto wire rack and cool.
- For the curd, start with rubbing the zest into the sugar. It will smell awesome.
- Place eggs, salt, sugar and lemon juice in a glass or ceramic bowl and mix.
- Double boil and stir constantly till thickened. About 3-5 min.
- Take off double boil, cool for 5 min, then add in the butter, stir till evenly mix. Chill in fridge if not using immediately.
- Finally spoon or pipe curd into cooled shells. Chill before eating.