Lemon Curd Tart
Oh my wow! If you love lemon, you will LOVE LOVE LOVE this one.
The zing of the lemon with a touch of sweetness just gets me! This tart is perfect for a morning or afternoon tea with a dollop of cream or coconut cream to tame down the zing if you need to (not me though!), or, you can really up the ante on this one and make it into a Lemon Meringue Pie!!!
For this one, you can make the lemon curd ahead of time and just pop it in the fridge until you are ready to bake your tart. Bring this one to a gathering with family or friends and you’ll be a star!
It is gluten free, refined sugar free and additive free, but definitely not flavour free.
What You Need.
Lemon Curd
100g butter
100g lemon juice
Zest of 1 lemon
180g organic raw sugar or rapadura sugar
3 eggs
Lemon Curd Tart
650g lemon curd
2 eggs
Juice of 2 lemons
20g tapioca or arrowroot flour
1 tsp vanilla paste
Base
160g desiccated coconut
100g cashew or almond meal
75g butter
20-50g sweetener like rapadura sugar
1 tsp vanilla paste
Pinch sea salt
What To Do.
Lemon Curd
(Can be made a day or two ahead, or you can make the base, then add the extra ingredients and cook while the base is baking.)
Thermomix Method
Place lemon zest and sugar into Thermomix bowl and blitz on speed 9 until fine. Scrape down the sides and repeat if necessary.
Add remaining ingredients and cook for 6 mins at 80C on speed 4.
Scrape down the sides and cook again for 2-3 mins at 90C on speed 4.
Pour into a clean jar and refrigerate. It will thicken as it cools.
Traditional Method
Finely zest lemon rind and place into a saucepan with remaining ingredients. Cook on medium heat for 8 minutes,
whisking continuously.Test the mixture to see if it is ready by dipping a spoon into it to see if the mixture sticks to the back of a spoon. Continue cooking for a few extra minutes if necessary.
Pour into a clean jar and refrigerate. It will thicken as it cools.
Base
Preheat the oven to 170C and line a baking tray or cake tin (whichever shape takes your fancy!)
Place all of your ingredients into your Thermomix bowl or food processor and blitz on high speed until it forms a dough.
Place the mixture into your tray or tin and press firmly, then place into the oven and bake until golden (approx 20-30mins, depending on your oven).
Remove from oven and allow to cool.
Lemon Curt Tart
Thermomix Method
Place all ingredients into your Theremomix bowl and cook for 7-10mins at 90C on speed 3 or until you can see that the mixture has thickened.
Allow to cool for a bit before pouring it over your base and setting the whole tart in the fridge.
Traditional Method
Place all ingredients into a medium saucepan and cook over medium heat until you can see that the mixture has thickened (approx 10 mins).
Allow to cool for a bit before pouring it over your base and setting the whole tart in the fridge.