Simple Way to Make Favorite Lemon Curd Tart

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Before you jump to Lemon Curd Tart recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Could save you Money.

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Perhaps the food is not quite as good when cooked in the microwave, but it will save you money to use it over your oven. Perhaps the realization that an oven uses 75% more energy will stimulate you to use the microwave more. When it pertains to boiling water and steaming vegetables, you can save a lot of electrical power and do the job faster with countertop appliances rather than a stove. Many individuals incorrectly believe that doing the dishes by hand uses a lesser amount of energy than a dishwasher. Mainly if you make certain the dishwasher is full before starting a cycle. By cool drying or perhaps air drying the dishes instead of heat drying them, you can raise the amount of money you save.

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We hope you got benefit from reading it, now let's go back to lemon curd tart recipe. You can cook lemon curd tart using 14 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Lemon Curd Tart:

1. Prepare 225grm/8 oz of plain white Flour.
2. Get 1 pinch of Salt.
3. Take 110grm/4 oz of cold unsalted butter,.
4. Use 2 tsp of caster Sugar.
5. Use 1 of Egg yolk.
6. Take of For the Lemon curd::::.
7. Take 100 g of Caster Sugar.
8. Prepare 7 tbsp of cornflour.
9. Get 4 of large Lemons, zest and juice only.
10. Get 100 g of Unsalted Butter, melted.
11. Prepare 6 of Egg yolks.
12. Take of For the meringue:::.
13. Prepare 6 of Egg whites.
14. Get 300 g of caster Sugar.

Steps to make Lemon Curd Tart:

1. Sift the flour and salt into a mixing bowl. Add the butter to the flour and then rub between your fingertips until a fine breadcrumb consistency is achieved..
2. Add the sugar to the flour and butter. Using your hands, mix to a firm dough with the egg yolk and a splash of cold water..
3. Wrap the dough in cling film and allow to rest in the refrigerator for 30 minutes before using..
4. Preheat the oven to 190c. and grease a 9" fluted loose-bottomed tin. Place the tin onto a baking tray.
5. Roll out the pastry until it's big enough to generously fit the tin, leaving excess pastry falling over the sides of the tin onto the baking tray underneath the tin - don't trim at this stage..
6. Line the pastry with grease proof paper and fill with baking beans. Now trim the excess pastry using a sharp knife..
7. Bake the pastry case blind for about 15-20 minutes or until the pastry is pale golden and dried out - remove the paper and beans for the last five minutes. Lower the oven heat to 150c..
8. Bring 50ml water and the lemon zest to the boil in a small pan. Gradually pour the hot liquid onto the cornflour and sugar, whisking all the time until smooth..
9. Beat in the egg yolks, lemon juice and butter. Return to the pan. Cook over a low heat, stirring all the time, until thickened. Pour into the baked blind pastry case and leave to cool slightly..
10. For the meringue, whisk the egg whites in a large bowl with an electric whisk until they form stiff peaks. Whisk in the caster sugar, a spoonful at a time, whisking well and at a high speed between each addition..
11. For the meringue, whisk the egg whites in a large bowl with an electric whisk until they form stiff peaks. Whisk in the caster sugar, a spoonful at a time, whisking well and at a high speed between each addition..
12. Bake for about 35-45 minutes until the meringue is crisp on the outside and soft and marshmallow-like underneath. Serve warm or cold in slices..

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