Lemon
Curd Tart
Serves 6
Preparation time
20 minutes
Cooking time
30 minutes
Ingredients:
Pastry
1½ cups plain flour
2 tablespoons caster sugar
90g butter
1 egg yolk
2 tablespoons cold water
Rice (For prebaking pastry)
Lemon Curd
6 egg yolks
1 cup sugar
½ cup (125ml) lemon juice
125g butter
1 tablespoon grated lemon rind
➊
Pastry. Cream together sugar,
butter and egg yolk. Gradually
incorporate flour and water to
combine pastry into a ball. Cover and
place in refrigerator for 15 minutes.
➋
Preheat oven (Mode 9) to 160º C.
Once this temperature is reached
turn oven to (Mode 3).
➌
Grease an 18-20cm pie plate or flan
ring. Roll out cooled pastry to fit into
pie plate or flan ring. Crimp or
decorate the edges.
Place a sheet of baking paper over
pastry, pour in some rice and bake in
oven for 10 minutes. Remove from
oven and take out paper and rice.
➍
Return pastry and bake for a further
15 minutes or until golden brown,
allow to cool.
➎
Lemon Curd. Beat egg yolks and
strain through sieve into a medium
heavy saucepan over a low heat.
Add sugar and lemon juice and stir
to combine. Cook for 10-12 minutes
stirring continuously until the mixture
thickens and is able to coat the back
of a wooden spoon.
Remove from heat and stir until the
mixture cools slightly, stir in butter a
piece at a time until all is added. Add
rind and allow to cool slightly.
➏
Pour into the baked pastry shell and
chill in refrigerator until set.
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