Lip-Licking Lemon Curd Tart

1. 1

   Preheat oven to 220C.

2. 2

   Place eggs, lemon juice, sugar and the grated zest of the 2 lemons in a large metal basin.

3. 3

   Whisk to break up eggs.

4. 4

   Place over a saucepan of boiling water, and continue whisking until the mixture becomes warm.

5. 5

   Add the butter, and continue stirring until mixture thickens, being careful not to overcook or else the mixture will curdle.

6. 6

   Allow mixture to cool.

7. 7

   Place sheet of puff pastry on a lightly greased oven tray.

8. 8

   Place tray in oven, reduce oven temperature to 180C.

9. 9

   After 10 minutes, take pastry out.

10. 10

    It should be puffed up.

11. 11

    Push the center down with your fingers to deflate the pastry, while leaving a puffed area around the periphery of the pastry square.

12. 12

    Fill the depressed part of the pastry with a generous serving of the lemon curd.

13. 13

    Place tray in the fridge for around 1 hour to set.

14. 14

    Serve with vanilla icecream.

15. 15

    Leftover lemon curd can be refrigerated and used in future tarts, on toast, with icecream, etc.

* Per serving · 4 servings · Values may vary.

No additional tips available.