Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, lemon curd tart. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Fill the tart shell with warm lemon curd and allow to set at room temperature. This showstopping dessert tastes just as luscious as it looks! A tangy lemon curd filling is layered on a from-scratch buttery shortbread crust (just press right into the tart pan, no rolling required!) and garnished with beautiful, fresh berries to make this tart the star of any show.

Lemon Curd Tart is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Lemon Curd Tart is something which I have loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook lemon curd tart using 14 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Lemon Curd Tart:

1. Get 225grm/8 oz plain white Flour
2. Get 1 pinch Salt
3. Make ready 110grm/4 oz cold unsalted butter,
4. Take 2 tsp caster Sugar
5. Make ready 1 Egg yolk
6. Make ready For the Lemon curd::::
7. Take 100 g Caster Sugar
8. Make ready 7 tbsp cornflour
9. Take 4 large Lemons, zest and juice only
10. Prepare 100 g Unsalted Butter, melted
11. Make ready 6 Egg yolks
12. Take For the meringue:::
13. Prepare 6 Egg whites
14. Take 300 g caster Sugar

First, there's the addition of heavy cream, which is optional but adds richness and great taste, and you can use up to ¼ cup of it. Second, is the amount of butter. French Lemon Curd Tart from scratch (Tarte au citron) A French lemon curd tart also known as 'Tarte Au Citron' is the ultimate lemon dessert. A rich and tangy homemade lemon curd made with fresh lemon juice and egg yolks in a buttery homemade shortcrust pastry.

Instructions to make Lemon Curd Tart:

1. Sift the flour and salt into a mixing bowl. Add the butter to the flour and then rub between your fingertips until a fine breadcrumb consistency is achieved.
2. Add the sugar to the flour and butter. Using your hands, mix to a firm dough with the egg yolk and a splash of cold water.
3. Wrap the dough in cling film and allow to rest in the refrigerator for 30 minutes before using.
4. Preheat the oven to 190c. and grease a 9" fluted loose-bottomed tin. Place the tin onto a baking tray
5. Roll out the pastry until it's big enough to generously fit the tin, leaving excess pastry falling over the sides of the tin onto the baking tray underneath the tin - don't trim at this stage.
6. Line the pastry with grease proof paper and fill with baking beans. Now trim the excess pastry using a sharp knife.
7. Bake the pastry case blind for about 15-20 minutes or until the pastry is pale golden and dried out - remove the paper and beans for the last five minutes. Lower the oven heat to 150c.
8. Bring 50ml water and the lemon zest to the boil in a small pan. Gradually pour the hot liquid onto the cornflour and sugar, whisking all the time until smooth.
9. Beat in the egg yolks, lemon juice and butter. Return to the pan. Cook over a low heat, stirring all the time, until thickened. Pour into the baked blind pastry case and leave to cool slightly.
10. For the meringue, whisk the egg whites in a large bowl with an electric whisk until they form stiff peaks. Whisk in the caster sugar, a spoonful at a time, whisking well and at a high speed between each addition.
11. For the meringue, whisk the egg whites in a large bowl with an electric whisk until they form stiff peaks. Whisk in the caster sugar, a spoonful at a time, whisking well and at a high speed between each addition.
12. Bake for about 35-45 minutes until the meringue is crisp on the outside and soft and marshmallow-like underneath. Serve warm or cold in slices.

A simple and easy recipe that you can make from scratch or semi-homemade. The fresh lemon in these tiny tarts just begs for a cup of hot tea. Garnish the tarts with berries or a fresh fruit slice to complete the afternoon tea experience! No time to make the lemon curd filling? Go ahead and warm purchased lemon curd and spoon into the cooled tart shells.

So that is going to wrap it up with this exceptional food lemon curd tart recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!