Operation Manual

LEMON CURD TART
Serves 6
Preparation time
20 minutes
Cooking time
30 minutes
Ingredients:
Pastry, 1½ cups plain flour
2 tablespoons caster sugar
90g butter, 1 egg yolk
2 tablespoons cold water
Rice (For prebaking pastry)
Lemon Curd, 6 egg yolks
125g butter, 1 cup sugar
½ cup (125ml) lemon juice
1 tablespoon grated lemon rind
➊
Pastry. Cream together sugar,
butter and egg yolk. Gradually
incorporate flour and water to
combine pastry into a ball. Cover
and place in refrigerator for 15
minutes.
➋
Preheat oven (Mode 9) to 160º C.
Once this temperature is reached
turn oven to (Mode 3).
➌
Grease an 18-20cm pie plate or
flan ring. Roll out cooled pastry to
fit into pie plate or flan ring. Crimp
or decorate the edges. Place a
sheet of baking paper over pastry,
pour in some rice and bake in
oven for 10 minutes. Remove from
oven and take out paper and rice.
➍
Return pastry and bake for a
further 15 minutes or until golden
brown, allow to cool.
➎
Lemon Curd. Beat egg yolks and
strain through sieve into a medium
heavy saucepan over a low heat.
Add sugar and lemon juice and
stir to combine. Cook for 10-12
minutes stirring continuously until
the mixture thickens and is able to
coat the back of a wooden spoon.
Remove from heat and stir until
the mixture cools slightly, stir in
butter a piece at a time until all is
added. Add rind and allow to cool
slightly.
➏
Pour into the baked pastry shell
and chill in refrigerator until set.