Ingredients :
- Lemon curd
- 6 tbsp soft butter
- 1 cup sugar
- 2 eggs
- 2 egg yolks
- 1/2 cup fresh squeezed lemon juice.
- Tart shells
- 6 oz plain flour
- 1 tbsp caster sugar
- 120 grams cold butter
- 2 tbsp cold water
Method :
- For tartlet shells: In a bowl, stir flour with sugar.With pastry blender or fingertips cut or rub butter into flour mixture until it resembles coarse crumbs.
- Sprinkle cold water a tbsp at a time into mixture, mixing lightly with a fork until dough just holds together. With hands shape dough into ball.Wrap and refrigerate for 30 mins
- Preheat oven to 220°C/425°F/gas 7.On lightly floured surface with floured rolling pin roll out dough 3mm- 1/8 inch thick. With floured 3 inch round pastry cutter cut out as many rounds as possible. Repeat with remaining dough.
- Press each round in tartlet tins .With fork prick shells in many places to prevent shrinkage and puffing during baking.Bake for 12/15 mins until lightly browned
- Cool tartlets before filling them with lemon curd
- For lemon curd: Cream together butter & sugar for 2 mins until light & fluffy. Add eggs one at a time. Then add yolks.
- Beat until mixture becomes smooth and creamy light yellow.
- Add lemon juice. Beat on low speed until incorporated.
- Transfer to med sized saucepan and on low heat stir mixture is heated through and no longer looks curdled.
- Keep stirring constantly for next 12 min on med heat until thickened.
- Remove from heat and let it cool with cling wrap pressed directly on to the surface.
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