![]() Remove from the heat.įill the tart shell with warm lemon curd and allow to set at room temperature. The lemon curd will thicken at about 175 degrees F, or just below a simmer. Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. Line pastry case with baking paper, fill. Meanwhile, preheat oven to 200☌ (180☌ fan-forced). Lift pastry into tin press into side, trim edge. ![]() Add the eggs, 1 at a time, and then add the lemon juice and salt. Roll pastry between sheets of baking paper until large enough to line a shallow (2cm-deep) 24cm-round loose-based flan tin. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lemon zest. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. Put the zest in a food processor fitted with a steel blade. Squeeze the lemons to make 1/2 cup of juice and set the juice aside. Remove the zest of the lemons with a vegetable peeler or zester, being careful to avoid the white pith. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Divide the mixture between 2 large zip-lock bags, pressing out as much air as possible, and seal. Meanwhile, preheat the oven to 350 degrees F.īutter 1 side of a square of aluminum foil to fit inside the chilled tart and place it, buttered side down, on the pastry. Place the cream, milk, icing sugar and vanilla in a large jug and whisk to dissolve the sugar. Stir Cook this: Lemon meringue pie from Donna Lemon Donna Hay Classic Lemon Tart Donna Hay Web21. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. lemon juice and water until smooth and well combined. Dump onto a surface dusted with flour and shape into a flat disk. Mix on low speed until the dough starts to come together. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix the butter and sugar together in the bowl of an electric mixer fitted with a paddle attachment until they are just combined.
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