Lemon curd is yummy. There is no way around this one. Make it in the winter and you feel like a saint as the house fills with its delicious perfume.
Serve it to girlfriends with a pretty cup of tea and a biscuit or two and they will be talking about your culinary skills for weeks - instant goddess status guaranteed.
There really is nothing to it, and as those handy cookbooks like to say, " you can make this several days ahead"!
Basically you need to make lemon curd, and if you would like to serve mini lemon curd tarts, then simply spoon the delicious curd into your perfect mini-tart shells!
If you enjoy making the curd (or if you need to ask a favour of your mother in law), then make a little extra and pour it into a jam jar , tie a ribbon around the lid and hey presto, the perfect gift! Martha Stewart would be proud of you!
To make enough for tea and a little more to put in a pot, you will need
juice of 2-3 lemons
100 grams/half cup/ 3.5oz butter
250 grams/a cup and a bit/8 oz sugar
250 grams/a cup and a bit/8 oz sugar
3 eggs
grated rind of two lemons (I prefer to use organic)
Simply pop the juice, sugar, butter into a saucepan (the posh recipes say you have to use a bain-marie, personally I find I can make it quite easily in a pan, providing I watch it like a hawk and don't over-heat!) and heat gently until the butter has just melted. Beat the eggs in a bowl and add to the lemon mixture. Beat and stir continuously until the curd has thickened and turned a beautiful smooth pale yellow colour. This really takes just a couple of minutes.
As soon as it is thick enough, take it off the heat and if you wish, pop the pan into a bowl of cold water or ice cubes to stop it cooking any further. I find it easier to pour into jars while still warm, then wait until it is cool before covering. Keep the jars in your fridge until you feel the urge to gift a pot or garnish a tart!
"But wait!" I can hear you say, "these tarts don't look home made!", and you'd be right!
This recipe left me longing for a lemon tartlet, but having made the curd, I didn't have the time yesterday to make those little pastry shells, so I cheated and ran down to my village store to purchase these delicious little tarte aux citrons by the wonderfully French company Bonne Maman!
This recipe left me longing for a lemon tartlet, but having made the curd, I didn't have the time yesterday to make those little pastry shells, so I cheated and ran down to my village store to purchase these delicious little tarte aux citrons by the wonderfully French company Bonne Maman!
so, with a mouthful of lemon curd tart, I wish you bon appetit!
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