a lemon tart
Really, all a dessert should be.
Lemon Curd Tart
6 pre baked 12cm tart shells
125g-lemon juice (roughly 2 lemons)
4 egg yolks
Rind of 1 lemon
Using a Bain Marie, in a bowl whisk vigorously the eggs, yolks, lemon juice and sugar until the mixture thickness. Once you notice that the mixture doesn’t thicken any more, strain it to a bowl, using a fine sieve. Cover the surface with cling film, and let cool for 15 min.
Use a hand blender to incorporate the butter and rind with the mixture. Fill each tart with 2 table spoons of the curd. garnish with blueberries, blackberries and edible flowers if available by you.
*The recipe works just as perfect with lime instead of lemon juice.