We have an abundance of citrus in our house at the moment. Our mandarin tree is loaded, family have handed over lemons by the bucket load and Riverland oranges have started to make an appearance at the farmers market. So, when life gives you lemons why not make some lemon curd!
Fruit curd is surprisingly easy to make and will last a couple of weeks in a jar in the fridge. Sure, you could buy it at the supermarket but I bet it doesn’t taste like this. It’s delicious straight out of the jar (albeit rather unhealthy), over ice cream, in cakes and puddings, smeared on a crumpet, mixed with some yoghurt and muesli and, of course, in the ever popular lemon tart.
You could play around with the flavour combinations here as well, I was thinking while making this batch that adding a half teaspoon of dried lavender would take this to the next level as would a combination of, say, lemon and lime or you could even branch out into orange, mandarin and raspberry curds…
Making lemon tart is pretty straightforward, especially if you cheat. If you were super organised, very clever and had plenty of time on your hands then I would certainly encourage you to have a go at making the tart cases yourself as it’s a fulfilling process, but as I was running short on time (and butter) I went with the next best thing – pre-prepared tart cases (the horror!) which you can usually buy in the frozen food section of the supermarket. Once you’ve done the hard yards (ie. taken them out of the freezer) you simply pop them into a pre-heated oven and blind bake for 10 minutes before adding your filling.
If you’ve got the time and you’re a stickler for home-cooked deliciousness (and hey, you’ve gone to the effort of making the lemon curd yourself) then you’ll need a fantastic recipe for a tart base so I’ve included one of my personal favourites for you below.
- 2 eggs + 2 egg yolks
- ¾ cup caster sugar
- 80g butter, cut into small chunks
- Juice & zest of 2 lemons
- Combine eggs, egg yolks and sugar in a medium-sized saucepan.
- Turn on the heat to low and add the butter, lemon juice and zest.
- Stir continuously for about ten minutes until everything thickens. This will happen very quickly after what seems like a very long time so be patient.
- Remove from the heat and pour through a sieve to remove the lemon rind.
- Allow to cool and then store in the fridge for up to two weeks.
- 1+1/4 cups plain flour
- ⅓ cup icing sugar
- ¼ cup almond meal
- 125g cold butter, cut into chunks
- 1 egg yolk
- Blend dry ingredients together in a food processor.
- Add the egg yolk and blend again until everything comes together.
- Remove from the food processor and knead on a floured surface until soft and smooth. Flatten out into a disc and wrap in plastic wrap. refrigerate for at least 30 minutes.
- Remove from the fridge and roll out your pastry between two sheets of baking paper.
- Gently remove baking paper and cut your pastry into circles big enough to line the tart cases. Using something like
- is quite helpful. Line your cases making sure to press the pastry into the sides and trim off any overhang. Refrigerate for another 30 minutes.
- Pre-heat your oven to 180 degrees.
- Remove tart cases from the fridge and fill each case with some uncooked rice or beans and blind bake in the oven for 10-15 minutes or until lightly browned.
- Remove from the oven, remove the rice/beans and fill with lemon curd (or whatever filling you want)
Making your tarts
- To make the tart pictured above I simply spooned the lemon curd straight into the tart cases and baked for another 15 minutes. If you find the sweetness of the curd too overpowering or prefer a creamier finish then allow the curd to cool and stir through some thickened cream.
- To serve dust lightly with icing sugar and garnish with a raspberry.