28. lemon tarts

Spring baking is underway, start with this recipe.

Even though we’re at the end of citrus season, lemons remain in abundance in my fridge drawer. I always have at least three around just in case I want to zest some into a loaf cake, add it to a salad dressing or squeeze some into a sauce. Lemons are a kitchen staple.

During the early spring season, lemon desserts and dishes, like other bright yellow things such as daffodils, appear to flourish and return to us.

A few years ago I made a delicious lemon tart. It had the perfect balance between tartness and sweetness, the curd was just right. It was the first time I had ever made a tart and, actually, I failed twice making it. On my first try, the tart shell crumbled. On the second, I dropped the entire thing on the floor. It was, needless to say, a stressful experience. I benched the recipe after that. But now, with a bit of baking under my belt, I’m pulling this recipe out and this weekend I’m going to make little lemon tarts.

The lemon tart features a smooth and brilliantly yellow filling made from fresh lemon curd. Despite setting firmly enough to allow for neat slices, the filling is still soft and luscious, similar to the texture of custard, and melts tantalisingly in your mouth. As a bit of a lazy baker, I pre-buy my tart cases only because I’ve yet to master it where I’m happy with it’s final outcome. So for now, I’ll cheat.

Lemon Tart

Ingredients

• 1 tart crust (homemade or store bought)

• 1 tbsp lemon zest (1 lemon's worth)

• 1/2 cup lemon juice (from 1 – 2 lemons)

• 3/4 cup white sugar

• 12 tbsp / 170g unsalted butter , cut in 1cm (1/2") cubes

• 3 whole eggs large

• 3 egg yolks

Method

1. Preheat oven to 180℃/350℉ (160℃ fan)

2. Put all ingredients in a medium saucepan and whisk to combine.

3. Place the saucepan on the stove over low / medium low heat. Whisk constantly, especially as the butter is melting, to ensure it doesn't split. Keeping stirring until the mixture thickens enough to visibly mound (ie. holds its shape briefly) on the surface when dolloped – about 5 minutes, though it might take longer depending on stove strength, saucepan heat retention etc.

4. Don't take it off the stove until it's thick enough otherwise the filling won't set.

5. Strain into a bowl using a fine mesh strainer.

6. Pour into tart shell and smooth the filling surface using an offset spatula or similar.

7. Bake for 5 minutes. It will still be a soft custard when you touch it but not liquidity. It will set more when cooled so it's sliceable.

8. Cool tart fully to allow it to set before slicing to serve. Pictured with a dollop of creme fraiche (a thick, rich cream that has a slight tartness, and goes very well with the lemon tart) or whipped cream and even vanilla ice cream.

9. Decorate if desired with lemon slices, edible flowers, raspberries.

---