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LEMON CURD TART
Serves 6
Preparation time
20 minutes
Cooking time
30 minutes
Ingredients:
Pastry, 1½ cups plain flour
2 tablespoons caster sugar
90g butter, 1 egg yolk
2 tablespoons cold water
Rice (For prebaking pastry)
Lemon Curd, 6 egg yolks
125g butter, 1 cup sugar
½ cup (125ml) lemon juice
1 tablespoon grated lemon rind
Pastry. Cream together sugar,
butter and egg yolk. Gradually
incorporate flour and water to
combine pastry into a ball. Cover
and place in refrigerator for 15
minutes.
Preheat oven (Mode 9) to 160º C.
Once this temperature is reached
turn oven to (Mode 3).
Grease an 18-20cm pie plate or
flan ring. Roll out cooled pastry to
fit into pie plate or flan ring. Crimp
or decorate the edges. Place a
sheet of baking paper over pastry,
pour in some rice and bake in
oven for 10 minutes. Remove from
oven and take out paper and rice.
Return pastry and bake for a
further 15 minutes or until golden
brown, allow to cool.
Lemon Curd. Beat egg yolks and
strain through sieve into a medium
heavy saucepan over a low heat.
Add sugar and lemon juice and
stir to combine. Cook for 10-12
minutes stirring continuously until
the mixture thickens and is able to
coat the back of a wooden spoon.
Remove from heat and stir until
the mixture cools slightly, stir in
butter a piece at a time until all is
added. Add rind and allow to cool
slightly.
Pour into the baked pastry shell
and chill in refrigerator until set.
33


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