Kevin's Kitchen Delicious tangy lemon curd tartlets
This weekend is traditionally 'Stir-up Sunday', the date when many of the Christmas puddings and cakes are baked, set aside ready for Christmas.
So many of you have shared your images of your bakes and also enquired about different options for those who aren't keen on pudding or cakes. The recipes this week are not only delicious alternatives but the fillings, when put in jars and decorated, make wonderful handmade Christmas hamper gifts.
For me, a lovely lemon curd tastes way better than any shop-bought lemon curd - it's deliciously tangy, creamy and yet sweet. It uses just a few ingredients to create a perfect curd that makes these tangy tartlets and is also delicious spread on scones, pancakes and drizzled over ice-cream. Alternatively pour into sterilised jars and store for up to two weeks in the refrigerator.
For the lemon meringue pie
- 250g sweet pastry
- 350g lemon curd
- 100g egg whites
- 200g caster sugar
- Preheat the oven to 180C.
- Roll out the pastry on a lightly floured surface. Line four individuals fluted removable bottom tartlet tins with the pastry. Fill the pastry with parchment or oven-safe cling film and ceramic baking beans.
- Place in the oven and blind bake for 15-20 minutes until fully cooked. Remove from the oven and allow to cool.
- Pour the lemon curd into the cooled blind baked tart shells and set aside to cool for a further 30-45 minutes.
- When the mini tarts are cooled and set, prepare the meringue.
- In a clean bowl, whisk the egg whites until light and slowly whisk in the 200g caster sugar. Continue to whisk until you get the perfect shine.
- Pipe over the lemon tartlets and using a grill of an oven or a blowtorch lightly colour the top. Serve immediately.
For the lemon curd
- 2 lemons, zest and juice
- 2 large eggs
- 110g caster sugar
- 100g butter - cold, cut into small cubes
- Set a saucepan with simmering water over medium heat.
- Place the lemon zest and juice, sugar and eggs in a bowl. Whisk to combine and place the bowl over the simmering water. Whisk continuously, by hand, until it thickens. Remove from the heat and whisk in the butter, piece by piece.
- Pour into a container or clean jar and leave aside to cool for 30-45 minutes.
- Store in the fridge and use within two weeks.
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