I haven't been posting much (what with all this stress) recently although I have been baking quite a bit. I just realized - I haven't shared a recipe in so long! Just guitar tabs and basically apologies... sorry.
It's pretty widely known that the most preferred flavor in the world is chocolate. I will have to admit, I'm not a huge fan. I love a moderate amount, but unless it's 85% cocoa - no thank you. Vanilla is next, followed by strawberry and - you guessed it - lemon. It's a lovely, refreshing flavor, tangy and sweet. In most lemon recipes such as lemon meringue pie or lemon squares, you must first make a lemon curd, a thick custard made with egg yolk, flour, sugar, and lemon juice as its key ingredients. The same thing applies to this rich, decadent lemon tart.
For the lemon curd:
Juice of 3 lemons
Grated rind of 1 lemon
5 tbsp cornflour
1 cup water
1/2 cup white sugar
3 egg yolks
2 tbsp butter
For the shortbread crust:
3/4 cup softened butter
1/2 cup white sugar
1/2 tsp vanilla extract
a pinch of salt
1 3/4 cup all-purpose flour
To make the curd:
- Blend the lemon juice and cornflour with a small whisk. Pour into a saucepan and add the water. Bring to the boil, stirring with a whisk until thickened.
- Remove from the heat and beat in the sugar, lemon rind and egg yolks. Blend in the butter. Pour into a medium bowl and set aside.
- Combine butter, 1/2 cup sugar, vanilla extract, and salt in the mixing bowl of a stand mixer; mix ingredients thoroughly with a paddle attachment. Mix flour into butter mixture to make a smooth dough. Press dough into a 9-inch tart pan; refrigerate crust for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake crust until light golden brown, 15 to 20 minutes. Let cool completely.
- Pour the lemon curd into the pie case.
- Bake at the same temperature for about 20 minutes or until the filling is set. Let cool completely before cutting into slices and serving.