John Lemon flavoured desserts are a real favourite of mine. I really like the tart citrus tang offset by the sugary sweetness that is also added. Lemon curd is a great example that is simple to make and provides a lovely creamy lemon finish.
A simple easy to make lemon curd in a small pastry tart shell. Topped with a dollop of whipped cream and you a beautiful, smooth lemon flavoured treat. Great for morning or afternoon tea.
This recipe uses store bought pastry shells, which significantly reduces the time & effort required to make this wonderful treat. You can, of course, make your own tartlet shells for a truly home-made dessert. The choice is yours.
| Prep Time | 25 minutes |
| Cook Time | 5 minutes |
| Servings |
tarts
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Ingredients
- 2 Egg Yolk
- 2 Eggs
- 1/3 cup Caster Sugar
- 2 tsp Lemon Zest approx. 1 large lemon
- 1/3 cup Lemon Juice approx. 2 large lemons
- 75 g Butter chopped
- 1/2 cup Thickened Cream
- 1 tbsp Caster Sugar
- 8 Tartlet Shells
Ingredients
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Instructions
- In a small saucepan, add egg yolks, eggs & sugar and whisk together.
- Place saucepan over low heat and add lemon zest, lemon juice and butter. Whisk continuously for about 5 minutes or until the curd thickens. Do not allow mixture to get too hot and curdle - use a low simmer heat.
- Remove saucepan from heat and pour contents into a stainless steel bowl.
- Place bowl over another bowl of iced water for about 5 minutes. This will help to cool the curd mixture. Stir regularly.
- Place steel bowl in freezer for about 5 minutes to further accelerate the cooling process.
- Remove from freezer and allow to cool completely.
- While curd cools, in a separate bowl add thickened cream and 1 tbsp caster sugar and using an electric mixer, beat until soft peaks form.
- Spoon curd mixture into tartlet shells then add a dollop of cream on top.
- Dust with icing sugar and serve. Store in refrigerator.
