Friday, August 16, 2019


adapted from :
yields :    15 pcs mini size

Shell Ingredients :

90  gm  salted butter
130  gm  plain flour
25  gm  condensed milk

Lemon Curd :

2  eggs  (about 60 gm each with shell)
80  gm  lemon juice
80  gm  sugar
Zest from 1 lemon
60  gm  salted butter

Instructions :

1.  For Shell :    Cream butter and condensed milk till light.

2.  Add in flour and mix into a dough.  Rest dough for 20 minutes.  (use spatula/wooden spoon).

3.  Divide dough into 6 parts, about 40 gm each.  Press by hand into tart pan/mould.  Poke holes with a fork.

4.  Bake at 180'C for about 18 minutes.  Remove and cool on wire rack.

5.  For Curd :    Rub whole lemon with salt and rinse clean.  Scrape off the zest, then rub into sugar.

6.  In a ceramic or glass bowl, add in eggs, lemon juice, sugar with zest and stir till well mixed.  Don't use metallic bowls!

7.  Place the bowl over a pot of water on the stove.  Heat gently over the pot with simmering water, stir constantly with hand whisk.  Near ready, the mixture will become very foamy, and thickened, in about 5 minute.
Be very careful not too cook the eggs, stir constantly and just take the bowl off the heat to observe if in doubt.  When it thickens like a gel, it's ready.

8.  Remove from heat and cool for 5 minute.  Then add in butter and stir till even and smooth.

9.  Spoon into tart shells and chill in the fridge before serving.!

No comments:

Post a Comment