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Lemon Curd Tart
Lemon Curd Tart

Before you jump to Lemon Curd Tart recipe, you may want to read this short interesting healthy tips about Below Are A Few Basic Reasons Why Eating Apples Is Good.

Everybody has heard the saying “an apple a day will keep the doctor away”, however the question is, is this actually a true statement. This is something which many people live by and they also make certain their children are eating at least one apple a day. You will even find that individuals in other country’s also adhere to this simple rule and they do not even know why. You will be delighted to know that we have done a little research, and we are going to explain to you why this is regarded as a miracle fruit.

Cornell University had a study on the effect apples have on the brain. They discovered that one of the ingredients in apples referred to as quercetin, has actually been proven to help you to protect brain cells. And because of this you will see that apples can in fact help people prevent the symptoms of Alzheimer’s.

And now you recognize why men and women tell you that you need to eat an apple every day. One thing you should understand is that we only covered some of the benefits of eating apples. In the event you look and ask around, you are going to come to see that the benefits can appear limitless. When you go shopping again, be sure to pick up quite a few apples, their in the produce section. You will find that your overall health may significantly be benefited when you eat apples.

*We hope you got insight from reading it, now let’s go back to lemon curd tart recipe. To make lemon curd tart you only need 14 ingredients and 12 steps. Here is how you cook it. *

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