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


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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