Lemon curd tarts

I have a friend coming for the weekend and was thinking about what to do for dinner this Friday night when she arrives.  It’s been a busy old week so thought about what I had in the cupboards and freezer that would be easy to put together but still equally delicious.  My immediate thought for main course was some homemade spicey Italian meatballs in the freezer.  The main reason for this is that many years ago, this same friend gave me the recipe for the meatballs!  So, in the interest of nostalgia and happy memories, meatballs and spaghetti it would be.  Chicken fajitas had a brief look in.

Dessert was about how to use the left over pate sucree I had made earlier in the week (in my quest for perfecting my apple pie recipe!).  For the filling, I initially thought about doing a South African Melk Tert (Milk Tart) but then remembered I also had some already zested lemons (but not juiced) that needed using.  I thought they could make up into some lovely lemon curd albeit without the zest which wouldn’t be an issue.  So lemon curd tarts it was to be.

I used Delia Smith’s lemon curd recipe that is featured in her Winter Collection for a layered lemon curd cake (http://www.deliaonline.com/recipes/cuisine/european/english/iced-lemon-curd-layer-cake.html). I doubled the quantity because I had 5 tart cases to fill.  Here’s the finished result:

Lemon curd tart

It tasted delicious too.  I’ve put three of the filled pastry cases in the freezer to see if it does freeze OK.

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4 Responses to Lemon curd tarts

  1. alice brown says:

    I can vouch for the quality of the tarts personally – Shirley, you’re not only an inspired cook, but so generous! I’m really looking forward to keeping up with your culinary adventures through your blog, and hope you enjoy it keeping it too.
    Alice x

  2. Lester Fontayne says:

    You should give Pierre Herme’s version of this tart a go (here or here). Don’t be put off by how fiddly it looks. The way he sets the eggs and then incorporates the butter results in an amazingly smooth filling. (If you find it hard work, a couple of common issues are addressed here.)

    It is a mighty fine tart.

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