Lemon tarts

Difficulty:  Easy

Serves:  4 at home or 24 tastes in the classroom

Fresh from the garden:  lemons, eggs

Equipment

  • metric measuring spoons & cups
  • scales
  • 1 medium bowl
  • chopping boards & non-slip mats
  • 1 medium knife
  • zester
  • juicer
  • whisk
  • medium saucepan
  • large teaspoon
Ingredients

  • 4 large lemons
  • 200 g unsalted butter
  • 175 g sugar
  • 6 eggs
  • cooked tart shells
What to do

  • Set out your equipment and ingredients.
  • Preheat the oven to 200oC.  Lightly grease 24 pie tins with butter.
  • Finely grate zest and juice the lemons.
  • In a heavy-based saucepan, combine butter, lemon juice, zest and sugar.  Stir constantly over heat until the sugar has dissolved.
  • Lightly whisk the eggs.
  • Take the saucepan off the heat and whisk the eggs into the butter and lemon mixture.
  • Cook over low heat, stirring constantly, until the mixture has thickened.  Do not allow it to boil or it will curdle.
  • Spoon the lemon curd into the tart cooked shells and serve immediately.
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