No Bake Lemon Curd Tart
Tart zingy lemon curd filling on a crisp shortcrust tart base
Servings 1 tart
Equipment
- 1 9 inch fluted tart tin
- 1 wooden spoon
- 1 saucepan
- 1 heatproof glass mixing bowl
- 1 chefs knife
- 1 whisk
- 1 sieve
Ingredients
- 1 Shortcrust Tart base
- 100 ml fresh lemon juice juice of 2-3 large lemons
- 4 whole eggs plus 1 yolk
- Pinch of sea salt
- 140 g sugar
- 150 ml double cream
- Teaspoon of vanilla extract
- 100 g unsalted butter
Instructions
- Make the filling by halving and juicing the lemons until you have 100ml of juice and the zest of 1 lemon
- Whisk the eggs and sugar and salt together until well combined and the sugar is dissolved
- Add the lemon juice, zest, double cream and vanilla extract and whisk gently to combine
- Place bowl over a pan of gently simmering water and whisk continously until thickened and the mixture coats the back of a spoon. Around 20 minutes.
- Remove from the heat and whisk in the cubed butter, a few cubes at a time until fully incorporated
- Pour through a sieve into a jug and let cool slightly before filling a 9-inch tart shell
- Chill for 4 hours or until set