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 about 9 of the same size!
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 stainless steel 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 10 Tarts)
- 65g salted butter cut in chunks
- 1 tbsp sugar (double if prefer sweeter)
- 150g plain flour
- 20g beaten egg
- 1/4 tsp salt
- 1/4 tsp vanilla extract
- 60g salted butter
- 60g sugar
- 60 ml lemon juice
- 2 eggs
- 1/4 tsp salt
- zest from the 1 lemons (Wash thoroughly and don’t scrape too deeply or it will be bitter. Leave a pinch for decorating at the end.)
- Cream butter 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 10 portions of 25g and press in to a greased and floured tart pan. Poke through holes with a fork, about 5-6 times.
- 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 5-8 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.