Hi i’m making this recipe today but for 12 individual tartlets. Thank you for another great recipe Shiran! Thanks. Second, is the amount of butter. Not a problem but it does prevent you from getting the nice smooth top that you are able to get when you can pour the liquid in and let it set in the fridge later. That will work and, BTW, the taste IS divine! Mine was a thicker version of pudding. Is it supposed to be like that? And would it be better to chill them seperatley and then combine when needed or make the complete tart then refrigerate ? I’m going to try this soon for my parents anniversary. Thank you so much, Terrie! Hi, I made this lemon tart today, but my filling didn’t look nearly as pale or creamy looking. ❤️. . This looks so delicious! These lemon tart look simple & yummy, the color is so beautiful!! I went “mmm” and I’m alone in the kitchen, hahaha. I baked mini meringues with the leftover egg white and arranged them on top. Pour the lemon filling into the prepared pastry. Hello I’m keen to try out this recipe this week! The crust was delicious as was the lemon curd. Add the lemon zest and butter-crème fraiche mixture to the eggs and cook, stirring constantly for 3 minutes. Magazine subscription – save 44% and get a cookbook of your choice. After enough chilling time, the lemon curd will firm up, making it easier to cut through the pie. Lemon & raspberry meringue tart. Meanwhile, combine eggs, caster sugar, lemon zest, lemon juice and 3 tablespoons flour and mix until smooth; pour mixture over hot pastry case. It was actually my first time making a tart and I was second guessing myself quite a bit throughout the process but if you follow Shiran’s steps (and trust your instincts), you will end up with a perfect lemon tart! Are there any adjustments for high altitude? Merci pour cette merveilleuse recette, nous espérons vous présenter. My husband ate it after breakfast, lunch and dinner . I didn’t have any cream in my fridge at the time, and it turned out great without. I imagine it should be a bit firmer. Thank you for getting back to me so quickly! Hi Dina, it’s best to use unsalted butter, so the lemon curd won’t be too salty. I can’t wait for fall to try this your way and see the difference it may make!!!! Curious? Can someone email me with the responses? Everything else was to the recipe. Not sure how that Recipe is enough to fill the tart. I have made your recipe a few times now and it is always a big hit and so delicious! It worked and tasted fantastic. We served it with fresh mangoes.. yummy! Hi Emmi, this recipe won’t work with strawberry puree, only lemon juice. It got firm enough to slice however, I still pictured it should be much firmer such as … jello? I am really happy with the taste and result. Thanks for the recipe. Sweet. Thank you, Shiran, for your efforts. I treated this like making a pot de creme, I tempered my whisked eggs using slightly warmed other ingredients (sugar, lemon juice etc). Luckily some still left))). Thanks for sharing. I decided not to strain because it was so thick already. Hi Tamlyn, straining the curd after cooking makes it smoother and eliminates any lumps or pieces of cooked egg. I’m opening every post and gawking at all the gorgeous photos. Click here for the recipe, or, if you click on the link in the recipe above, you’ll get to the tart crust recipe. BBC Good Food online webinarsExpand your cooking skills with our online masterclasses. However Im a newbie to lemon curd so perhaps the consistency was right. oh never mind found it sorry, I have done this recipe before and it was fantastic tasted just like the ones at the shops. I can’t say for sure, but my guess would about four 4-inch tartlets. Hi, if I make the lemon curd in advance and fill my tarts after it I chilled and set up, will it not lay flat/look as nice? Allow to cool to room temperature before filling the tart. Calling all lemon lovers! Thanks a lot because the taste was awesome. Hi Teresa, in my lemon curd post, you can see how much it makes (about 1.5 cups). Hi, I’d love to try this recipe out. Can u give the ingredients for the tart base. Add the This lemon tart is for you!! Can I ask what does it mean by “leaving a clear pass when you run your finger through it”? It was fine a bit hard to cut but was still good. I live abouve 5,600ft. I held off and will make this Sunday.