Sweet Summer Chills

When life gives you lemons, make lemon tart.

This recipe taste heavenly and its the perfect dessert to be served on a summer afternoon.

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Lemon Tart

{I changed some stuff in mine but you can find the original one by clicking the link at the end of this post.}

Ingredients

one fully baked tart crust For the lemon curd filling: 3 whole eggs ¾ cup (150 g/5.3 oz) granulated sugar 2 tablespoon lemon zest ½ cup (120 ml) freshly squeezed lemon juice (2-3 lemons for both zest and juice) 2 tablespoons heavy cream ½ cup (1 stick/115 g) unsalted butter, cut into small pieces

This tart requires 2 steps:

1. I used one pack of Digestive biscuits crushed , Put the digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over 100g melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer.

2. To make the lemon curd: In a medium heatproof bowl, place eggs, sugar, lemon zest, lemon juice, and heavy cream and whisk to combine. Place the bowl over a saucepan of simmering water (bain-marie). Cook on moderate heat, whisking constantly, until mixture becomes thick (mine was ready in 10 minutes, but it can take up to 20). If you have a thermometer, it should register 170°F/75°C; otherwise, it should coat the back of a wooden spoon and leave a clear pass if you run your finger through it. The curd will thicken more once cooled. Remove from heat and immediately strain mixture through a sieve. Add butter, a few cubes at a time, and whisk until completely melted and incorporated, and mixture is smooth. Take your time with it—the whisking makes for an airy and light texture. Allow to cool to room temperature before filling the tart. (Lemon curd can be kept in an airtight container in the fridge for up to a week, or can be frozen for up to 2 months. To thaw, place overnight in the fridge. Whisk the mixture to smoothen it before using.) Fill the tart shell with lemon curd, then refrigerate for at least 4 hours until chilled. Serve with berries and whipped cream if you like. The tart is rich, so cut your servings small.

More Tips

Chill the lemon curd tart for several hours before serving or the filling will be too runny. After enough chilling time, the lemon curd will firm up, making it easier to cut through the pie.

You can make this tart a day ahead of time. It keeps well in the fridge, covered tightly.

An interesting and delicious option is to add basil to the lemon curd. Add ½ cup packed fresh basil leaves along with the sugar, eggs, and other ingredients, and let them cook together. You’ll discard the leaves upon sieving the mixture through a strainer.

You could top the tart with meringue, whipped cream, or berries if you want, but it’s just as good as is.

Credits to: https://prettysimplesweet.com/lemon-tart/