Lemon Tart with Orange Curd, and Lime Crème Fraiche recipe

PUBLISHED: 00:00 05 December 2013

Lemon Tart with Orange Curd, and Lime Crème Fraiche

Lemon Tart with Orange Curd, and Lime Crème Fraiche

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Shared by Millstone at Mellor sous and pastry chef, Danny Holder

Danny HolderDanny 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.

Lemon Tart

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.

Orange Curd

2 Medium oranges - zest and juice

1 Medium lemon - zest and juice

225g/8oz Caster sugar

110g/4oz Butter

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.

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