Recipe: Lemon curd tartlets with candied lemon rind
How to Make:
- Preheat oven to 200C. Line eight round 7cm (base measurement) fluted tart tins, with removable bases, with pastry and trim any excess. Place in the fridge for 15 minutes to rest.
- Cover pastry bases with baking paper and fill with pastry weights, rice or dried beans. Place the tart tins on a baking tray and bake in preheated oven for 10 minutes. Remove paper and weights, rice or beans. Bake for a further 10 minutes or until golden. Set aside for 30 minutes to cool.
- Meanwhile, use an electric beater to beat the butter in a medium heatproof bowl until pale. Gradually add the sugar and beat until pale and creamy. Add the egg and beat until well combined. Stir in the lemon juice.
- Place the heatproof bowl containing the butter mixture over a saucepan of simmering water (make sure the bowl doesn't touch the water). Cook, stirring constantly with a wooden spoon, for 10 minutes or until mixture thickens and coats the back of the spoon. Remove from heat and set aside for 5 minutes to cool. Cover with plastic wrap and place in the fridge for 1 hour to chill.
- Meanwhile, to make the candied lemon rind, use a zester to remove the rind from lemons in long strands. (Alternatively, use a vegetable peeler to remove skin. Use a sharp knife to remove pith and cut rind into long, thin strands.) Line a baking tray with non-stick baking paper. Combine the rind, sugar and water in a saucepan over medium heat and cook, stirring, until sugar dissolves. Bring to the boil. Reduce heat to low and simmer for 10 minutes or until rind is translucent. Remove from heat. Use a fork to spread rind, in a single layer, over prepared tray. Set aside for 5 minutes to set.
- Spoon the lemon curd evenly among pastry cases. Top with candied lemon rind to serve.
Time for preparing:
30 min.
Servings:
8
Ingredients:
- 2 sheets (25 x 25cm) ready-rolled frozen shortcrust pastry, just thawed, quartered
- 80g butter
- 155g (3/4 cup) caster sugar
- 2 eggs, lightly whisked
- 60ml (1/4 cup) fresh lemon juice Candied lemon rind
- 2 lemons
- 70g (1/3 cup) caster sugar
- 200ml cold water
