Lemon Curd & Short Crust Pastry

Lemon Curd Tarts

Lemon Curd

  • 4 eggs
  • 1/2 cup lemon juice
  • 1 cup sugar
  • 250 grams of cubed butter
  1. Whisk eggs, lemon juice & sugar in stainless steel bowl. Combine well with a good hard whisk.
  2. Place the stainless steel bowl over pot of already boiling water on the stove (you essentially create a bain marie).
  3. As this wet mixture begins to warms begin to add in cubes of butter.
  4. Keep whisking over heat until all ingredients melt & merge into a warm liquid. Reduce water to a simmer only if necessary.
  5. Continue whisking until consistence becomes thick & coats the back of a spoon (or until your arm is too sore).
  6. Pour thicken liquid mixture into clean container & allow to cool for at least an hour. Continue to stir occasionally.
  7. Pop into the fridge when cool. This should keep for at least two weeks, if it lasts that long at all!

Short Crust Pastry

All ingredients must be cold! So this is good one to make during Winter.

  • 1 1/2 cups plain flour
  • 1/4 cup caster sugar
  • pinch of salt
  • 1/2 cup unsalted butter cold and cubed
  • 1 egg yolk
  • 2 tbsp very cold water

Shortcrust Pastry Recipe – Hand Made Method

  1. Place the flour, butter and salt into a large clean stainless steel bowl.
  2. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs. Try to use a sprinkling action high over the bowl to allow air flow. This step needs to be as quick as possible to prevent the dough becoming warm.
  3. Add the water to the mixture and using a cold knife cut through the mixture until the dough binds together. If mixture is too dry add a small amount more of water.
  4. Pop glad wrapped dough into the fridge for at least two hours.

Shortcrust Pastry Recipe – Using a Food Processor

Don’t be scared to use your food processor! I couldn’t do it without mine, & if you use the pulse setting you will avoid over handling the dough.

  1. Place the flour, butter and salt into the bowl of the processor.
  2. Pulse until the mixture resembles breadcrumbs. Do not over work the dough at this stage!
  3. Add small amounts of water. A tiny bit at a time….just until the mixture comes together in a ball.
  4. Pop glad wrapped dough into the fridge for at least two hours.