Tuesday, 24 July 2012

Lemon Curd Tart

More recipe from Aunt Joe, her crust pastry is so easy and good. Great for mince pie, she always makes them and send them to us. In this recipe we only use butter, no lard. As I will find it difficult to find it where I live now, but the result is just as good. 

I took the opportunity to learn how to make her famous lemon curd, at the same time...and here it is the "lemon curd tart". The pastry is crumbly combine with tangy and rich lemon curd....yes we all love it.

You can replace the filling with any jam you like with the shape and size you prefer. I even think we can put savoury filling in it.

to make the pastry you will need

1 lb (450 gr) self raising flour
8 oz  (225 gr) fat or butter, diced
3 tbsp sugar
1 egg

(if you make only half recipe, you can omit the egg and replace with 50 ml ice cold water)
how to prepare it

Put all the ingredient into a bowl, chop with knife and rub with the tip of the finger to give air until resemble bread crumbs

Make a well in the middle, and put in the beaten eggs or ice cold water. Fold in gently with a fork

 mix with hand gently until forming a ball or nice dough

Preheat the oven 200 degree

Roll the ball on the board with rolling pin to  3 - 5 mm, sprinkle with flour occasionally

 cut it with the cutter to the size and shape you prefer

Place in baking tin or mold, with a fork make few holes, to stop it rising in the midle while cooking

Put in the oven 10 minutes or until golden

Put them cooling rack, set aside

 Lemon Curd is delicious, the smooth texture and tangy taste makes a perfect spread for your toast in the morning....(not for people with high cholesterol...)

You will need

12 oz (340 gr) unsalted butter
8 oz (225 gr)  sugar
4 eggs
3 - 4 lemons


In a pan melt butter and sugar on medium heat until the sugar dissolve

Add on the lemon juice

Beat the eggs well, strain
Add very slowly and stir slowly and constantly the eggs in the pan, on a very low heat
(This is very crucial time, it might curdle if the heat if too hot)

When you see the sign of boiling, immediately take the pan out of the heat.
Leave it to cool for a few minute, before pouring it into sterilize jars.
It should keep in the fridge up to a month.

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