This fast Lemon Tart recipe is crisp and creamy. Best of all, it’s made using a single bowl so less washing up and more time for enjoying.
Lemon Curd
Ingredients
4 eggs
1/2 cup caster sugar
1/2 cup Devondale All Rounder Cream
2 tsp finely grated lemon rind
1/2 cup lemon juice
1 tsp vanilla essence
Home made short crust pastry (see recipe) or 1 x 23 frozen short-crust pastry shell (blind-baked)
Icing sugar, blueberries and whipped cream to serve
Method
Preheat oven to 160°C (140°C fan-forced)
Place the eggs, caster sugar, cream, lemon rind, juice and vanilla in a bowl and whisk together until well combined
Pour mixture into prepared pastry case and bake in oven for 30-35 minutes or until filling is just set
Cool in tin and then refrigerate
Serve with whipped Devondale All Rounder Cream
Tips & Hints
If making your own pastry, prep time will be approx. 30 min (plus chilling time) and the cook time will increase to 1 hour. Be sure to pre-bake your pastry before adding the mix.
Short Crust Pastry
Ingredients
1 cup plain flour
1/4 cup icing sugar
90g Devondale Unsalted Butter, chopped
1 egg yolk
Method
Blend or process flour, icing sugar and butter until combined. Add yolk and process until dough just comes together
Knead dough on a lightly floured surface until smooth. Wrap in plastic wrap. Chill for 30 minutes
Roll out pastry between 2 sheets of baking paper until large enough to line prepared tin. Ease pastry into tin and press into sides. Trim edge and chill for 15 minutes
Cover pastry with baking paper and fill with baking beans or rice. Bake for 15 minutes. Remove paper and beans and bake further 10 minutes until browned lightly
Tips & Hints
If making your own pastry, prep time will be approx. 30 min (plus chilling time) and the cook time will increase to 1 hour. Be sure to pre-bake your pastry before adding the mix.
