Tart pan: The recipe fits a 9-inch tart pan. You only need a few tools to make this incredible lemon curd tart. I made the slices with my candied orange recipe but used lemons instead of oranges. I garnished my tart with candied lemon slices. Heavy cream: It’s completely optional to use heavy cream in the curd but I find that it adds a nice creaminess to the texture.Lemon: Lemon juice and zest are used to flavor the filling.Eggs: Lemon curd can taste a bit eggy, so use fresh eggs for the best results.Butter: Unsalted sweet cream butter is what I used to test the recipe.Salt: Just a pinch goes in both the crust and the filling to help balance all the flavors.Feel free to add a bit more if you don’t like a super tangy filling. Regular granulated sugar is used in the curd. Sugar: Powdered sugar goes in the crust so it bakes up soft and crumbly like traditional shortbread. ![]() It will keep the crust tender and crumbly. Gluten-free flour: Bob’s Red Mill Gluten Free 1-to-1 Baking Flour is preferred.It adds a slightly nutty flavor that complements the lemon. ![]()
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