Ingredients
-
130 g Ground biscuit
-
50 g Ground almonds
-
100 g Butter, melted
-
4 Large eggs
-
100 g Caster sugar
-
200 mL Heavy cream
-
4 Zested lemons
-
From 4 lemons Freshly squeezed lemon juice
-
A pinch of salt
Directions
Steps
|
1
Done
|
Preparation:Preheat oven to 350 degrees F or 180 degrees C. |
|
2
Done
|
Crust:Put the biscuits, almonds and melted butter in a bowl. |
|
3
Done
|
Spread the crumbs at the bottom to get a nice layer. |
|
4
Done
|
Lemon Curd:Place a pan on the stove at low to medium heat. |
|
5
Done
|
Remove from heat and immediately strain mixture through a sieve. |
|
6
Done
|
Baking:Bake for approximately 20 min or until the custard is set, but slightly wobbly in the center. |
|
7
Done
|
Decorating:Decorate with fresh sliced lemons and/or berries and mint leaves. Dust some powder sugar on top. |
|
8
Done
|
Serving:Cool for at least 4 hours before serving. This will allow the tart to set before slicing. |
|
9
Done
|
Tip:If you overbake the cake, there is a chance the curd will crack. If this bothers you, you can also finish the lemon tart with meringue. For instructions see our recipe for Chocolate Cake With Meringue. |
|
10
Done
|
Optionally, you can serve it with whipped cream or vanilla ice cream only. |
|
11
Done
|
If you do not want to use heavy cream, you can substitute it with butter. For this recipe, use 50-75 g butter. After you strain mixture through a sieve add the butter and mix constantly until the mixture is smooth. |
