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Lemon Curd Tart Recipe

Goodman Fielder Food Service
Lemon Curd Tart Recipe

Lemon Curd Tart Recipe

Posted on 19th December 2017
Are you wanting to switch up your dessert menu or your treats bar? Then, give this Lemon Curd Tartlet recipe a try. It is packed with sweetness and is sure to be a crowd favourite.

Makes 1, scale as needed.

Ingredients

AmountMeasureName
10 each Pampas 102mm Unbaked Shells
1 L Lemon Juice
20 each Eggs
70 g White Wings Cornflour
1 kg Caster Sugar
1 kg Unsalted Butter
Vasilios Donoudis

Message from
Vasilios Donoudis

This is my take on the Aussie-classic dessert, Lemon Curd Tarts. This dessert is just full of sweet flavours and makes the perfect afternoon treat!

Method

The photo shows all of the ingredients for the lemon curd tartlets

Step 1

Parbake the Pampas Unbaked Shells by filling them with rice and placing them in the oven at 150 degrees Celsius for 10 to 15 minutes.

The chef is blind baking the Pampas Savoury Shells

Step 2

To make the lemon curd, add the diced butter to a mixing bowl, along with the caster sugar and five eggs. In a separate bowl, whisk together the White Wings Cornflour and lemon juice. Once it forms a paste, pour it into the egg and butter mix. Place the bowl over a pot of boiling water and whisk together the items until they thicken. Once the mixture becomes thick, pour it into a bowl and place it in the fridge to cool down.

The chef is combining ingredients for the lemon curd

The chef is combining ingredients for the lemon curd

Step 3

For the meringue, add the caster sugar to a pot with a drop of water. Over a low heat, whisk the ingredients together until it comes to a boil. In a mixing bowl, crack the egg whites and whisk. While whisking, slowly add the caster sugar mixture. Keep it on a medium speed until the mixture forms a thick meringue.

The chef is combining ingredients for the lemon curd

The chef then makes the meringue

The chef beats the meringue until it is thick

Step 4

Fill a piping bag with the meringue and another with the lemon curd mixture. Fill the shells with the lemon curd, then cover the tops with a layer of meringue. Blowtorch the top of the meringue to give the tarts a nice scorch look.

The chef then fills the shells

The chef then blow torches the top of the filled tartlets

Vasilios Donoudis

Message from
Vasilios Donoudis

This is my take on the Aussie-classic dessert, Lemon Curd Tarts. This dessert is just full of sweet flavours and makes the perfect afternoon treat!

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