Chef’s Nectar, “Lemon Tart”


Lemon Tart

Ingredients for Lemon Crust

Lemon Curd Filling

  • 2 large eggs plus 2 egg yolks (or 3 whole eggs)
  • 3/4 cup (150 g/5.3 oz) granulated sugar
  • 1 tbsp lemon zest
  • 1/2 cup (120 ml) freshly squeezed lemon juice (2-3 lemons for both zest and juice)
  • 2 tbsp heavy cream , optional
  • 1/2 cup (1 stick/115 g) unsalted butter, cut into small pieces

Method of making

  1. 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.
  2. 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.
  3. 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 smoothed it before using.(IN STEAD OF TAKING THE WHOLE TART YOU CAN TAKE THE INDIVIDUAL TARTS AS WELL AS ILLUSTRATED IN THE PICS ABOVE.)
  4. 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.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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