It's citrus season, and we'll soon be inundated with mountains of tasty lemons. Prepare to show off and enjoy deliciousness with this tasty, tangy treat.
Lemon Curd (filling)
1/4 kg butter
1/4 kg caster sugar
3 lemons zest and juice
6 whole eggs
I vanilla pod
3 egg white
120 grams icing sugar
Lemon Curd Filling
Put the butter in a stainless saucepan on low heat until melted.
Add the sugar, mix well with a whisk.
Add zest and lemon juice to the butter mix well.
Bring to a simmer and add the eggs, cook the mixture for about 4 minutes at high heat, mixing continually until the eggs are cooked.
Take off the heat, change containers and let it cool down then put it in the fridge until set, over night.
Mix all ingredients together. Chill for 30 minutes.
Take out of fridge and roll to 1cm thick.
Fill small tartlet pans with pastry and cut edges.
Poke base with a fork all around and place grease proof paper on top. Add dried beans or rice and blind bake for ten minutes at 180.
Take rice and paper out and cook another five minutes till golden.
Let cool, remove from pans, fill with curd and smooth out. You can bake a meringue on top or leave plane.
Now they are ready for when you need them. Another topping could be a lemon glaze.
Meringue Topping (optional)
Beat with a mixer until it peaks
Pipe to the lemon tarts and bake at 200c for 4 minutes until golden.
Let cool and top with icing sure.