PREP TIME: 20 MINS
COOK TIME: 1 ½ HOURS
SERVES: 12

INGREDIENTS:

For Lemon Curd:

• 4 eggs
• ½ cup caster sugar
• ½ cup Devondale All Rounder Thickened Cream
• 2 tsp finely grated lemon rind
• ½ cup lemon juice
• 1 tsp vanilla essence
• Home made short crust pastry (see recipe) or 1 x 23 frozen shortcrust pastry shell (blind-baked)
• Icing sugar, blueberries, and whipped cream to serve

For Short Crust Pastry:

• 1 cup plain flour
• ¼ cup icing sugar
• 90g Devondale Unsalted Butter, chopped
• 1 egg yolk

INSTRUCTIONS:

For Lemon Curd:

1. Preheat oven to 160°C (140°C fan-forced).
2. Place the eggs, caster sugar, cream, lemon rind, juice, and vanilla in a bowl and whisk together until well combined.
3. Pour the mixture into the prepared pastry case and bake in the oven for 30-35 minutes or until the filling is just set.
4. Cool the curd in the tin and then refrigerate.
5. Serve the lemon curd with whipped Devondale All Rounder Cream.

6. Blend or process flour, icing sugar, and butter until combined. Add the egg yolk and process until the dough                just comes together.

7. Knead the dough on a lightly floured surface until smooth. Wrap it in plastic wrap and chill for 30 minutes.
8. Roll out the pastry between 2 sheets of baking paper until it’s large enough to line the prepared tin. Ease the pastry into the tin and press it into the sides. Trim the edges and chill for 15 minutes.
9. Cover the pastry with baking paper and fill it with baking beans or rice. Bake for 15 minutes. Remove the paper and beans, and bake for an additional 10 minutes until lightly browned.

Tip:

If making your own pastry, the prep time will be approximately 30 minutes (plus chilling time), and the cook time will increase by 1 hour. Be sure to pre-bake the pastry before adding the lemon curd mixture.

Here are some variations you can try for this Lemon Curd Tart recipe:

1. Fruit Variation: Instead of serving the tart with just blueberries, consider adding a mix of fresh berries such as strawberries, raspberries, and blackberries. You can also use other seasonal fruits like sliced peaches or kiwi for a delightful twist.
2. Almond Crunch: Add a layer of almond crunch to the tart for some texture and nutty flavor. Simply mix together chopped almonds, a little brown sugar, and a touch of cinnamon. Sprinkle this mixture over the lemon curd before baking.
3. Lavender Infusion: Infuse the lemon curd with a hint of lavender flavor by steeping dried culinary lavender in the cream before adding it to the curd. Be cautious with the amount of lavender, as it can be overpowering. This variation adds a unique and fragrant twist to the classic recipe.
4. Citrus Blend: Instead of using just lemon juice, try using a mix of citrus juices. You can include orange or lime juice to create a more complex citrus flavor in the curd.
5. Coconut Crust: For a tropical twist, consider making a coconut-infused crust. Simply add some finely shredded coconut to the short crust pastry mixture. This adds a lovely coconut aroma and flavor to the dessert.
6. Ginger Infusion: Add a bit of grated fresh ginger to the lemon curd mixture for a subtle spicy kick. This variation pairs well with the tartness of the lemon and adds an interesting layer of flavor.