If you are connected with me via Facebook, you will know that I have been in the throes of lemon mania for the last week or so (and yes Facebook Friends, the lemon cream tart recipe is posted…it’s at the bottom of the page). It all started innocently enough, I had a big batch of lemons sitting in the fruit bowl in desperate need of being used, so I decided to make lemon curd.
Then my plans got a little (note only a little…as you’ll see in the next paragraph) bigger when we invited some friends around for dinner this weekend. As I already had the lemon curd on hand, I decided it would form the basis of whatever dessert I made for that night.
very lazy busy, because as I put together the menu for the evening it became clear that simplicity was uppermost on my mind.
- Baked Camembert with Rosemary & Garlic and Baguette
- Braised Lamb Shanks with Carrots and Red Potatoes
- Lemon Cream Tart
Honestly, it doesn’t get much lower key than that. Any less effort and it’s called take-out. The only time I got up all evening was to move the huge pot of braised lamb from the oven to the table!
As I get wiser, it seems to me that this kind of low key entertaining is the way to go. I had my cake and ate it too, as the food was tasty and I got to sit down and enjoy being with our guests.
Lemon Cream Tart Recipe (click for a printer friendly version)
The first step to making lemon cream tart is to make (or buy!) some lemon curd. As I’m
very lazy busy, I usually don’t do recipes that require a recipe as an ingredient…however this lemon curd recipe makes a huge batch. So you can make the lemon cream tart recipe and still have leftover lemon curd to eat during the week.
- 1 1/2 cups lemon juice
- 2 cups sugar
- 5 eggs
- Pinch of salt
- 8 tbsp. butter
In a medium saucepan, whisk together lemon juice, sugar, eggs, and salt. Turn the heat to low, add the butter cubes. Whisk constantly until the butter has melted. Once the butter is melted, change your whisk for a wooden spoon.
With the heat at low, continue to stir the mixture until it begins to thicken. Do not stop stirring!!! It wont take long for the mixture to come together. Once the mixture clings to the spoon, rather than running oﬀ, when you lift it, you are done.
Turn oﬀ the heat. Strain the mixture through a sieve into a container. Cover and store in the fridge for up to a week.
- 1 recipe pie crust (or use cookie dough or some thawed puﬀ pastry)
- 1.5 cups heavy cream
- 1 cup lemon curd
Line your tart tin (any shape) with a layer of ‘dough’. Press in gently and cook as long as necessary. Remove from oven and let cool.
Meanwhile, beat the cream until stiﬀ peaks form. Gently but thoroughly, fold in the lemon curd.
Once the crust is totally cool, spoon the lemon cream mixture into the tart tin. Chill until ready to serve.
Have you ever made any other type of citrus curd? I’ve got a batch of Blood Oranges looking as though they might be likely candidates for further experimentation.