I am the first to admit not confident when it comes to making desserts but this recipe was easy and it impressed.
Either a bought tart case or I used frozen short crust pastry sheets
Lemon curd filling
3 whole eggs (large)
3/4 cup castor sugar
1 tbsp lemon zest
1/2 cup freshly squeezed lemon juice. Approximately 3 lemons
2 1/2 tbsp heavy cream
1/2 cup unsalted butter, cut into small pieces
In a medium heatproof bowl, place eggs, sugar, lemon zest, lemon juice and cream. Whisk to combine. Place bowl over a saucepan of simmering water. Cook on moderate heat, whisking constantly, until mixture becomes thick. Can take up to 20mins. The curd will thicken more once cooked.
Remove from heat immediately. Add butter a few cubes at a time, whisk until completely melted and incorporated and mixture is smooth. Take your time- the whisking makes for an airy and light texture. Allow to cool to room temperature before filling the tart.
Fill tart shell with lemon curd, refrigerate for at least 4 hours.
The tart is rich so only small servings are needed. Serve with cream
#melzfamilymeals #lemontart #desserts #lemon #lemoncurd #fathersdaydessert #easydesserts #simplebutimpressive #cooktoimpress #easycooking #easyrecipes #tarts #tastydessert - 3 months ago