Lemon Tart with Orange Curd, and Lime Crème Fraiche recipe
PUBLISHED: 00:00 05 December 2013
Shared by Millstone at Mellor sous and pastry chef, Danny Holder
Make or buy ready-made shortcrust pastry and line a tart case and rest for 30 minutes in the fridge, then line the pastry with baking paper and fill with baking beans, or dried peas, and blind bake, for 20-25 minutes at 180c, gas mark 4, remove from the oven and take out the baking beans and cook for a further 8-10 minutes until pastry is cooked and golden in colour.
12 Free-range eggs
250ml/9fl.oz Double cream
450g/1lb Caster sugar
Zest of 8 lemons which should yield…
300ml/10 fl. oz Lemon juice
Whisk eggs in a bowl and add all other ingredients, mix well and pass through a sieve, pour into the pastry case and bake for 50-55 minutes at 150c/gas mark 2 until set, so it isn’t ‘wobbly’ in the middle.
2 Medium oranges - zest and juice
1 Medium lemon - zest and juice
225g/8oz Caster sugar
3 Egg yolks – beaten (The whites can be used for meringues.)
Place all ingredients into a bowl and put over a pan of simmering water, stir for about 20 minutes until sugar has dissolved and the mixture is thick enough to coat the back of a spoon, allow to cool, cover with cling film, then place in the fridge to chill.
Lime Crème Fraiche
100g/3.5oz Crème fraiche
Zest of 1 lime
1tbsp Icing sugar
Place all the ingredients into a bowl and mix until combined.