Creamy Lemon Tart

Ingredients Creamy Lemon Curd
5 Lemons - zest of
5 Large eggs lighly beaten
150g Caster Sugar
175ml Double Cream

Method
Squeeze lemons to yield 225mls juice
Wisk eggs and sugar in kitchen aid - do not overdo or the eggs will thicken (so the opposite to custard!)
Add juice of lemons to your egg mixture
Once all of the above is combined, gently add your cream - whisking lightly all the time

Ingredients Pastry Tarts
(See recipe for pastry tarts)

To Assemble
Pour your filling into your pastry cases
Bake on a tray lined with parchment paper for approx 30 minutes or until set and bouncy

Best served chilled! We served this with our mixed berry compote!

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