Mark Twain.                          

Lemon Curd and Lemon Curd Tarts.

When I was a lad, Sunday was the day that the relatives came to tea and as I have mentioned before, my mum used to put on a spread, all of it home made. In those days most people just didn’t have the money to buy shop bought, biscuits, fancy cakes and pies. Instead they made the pennies stretch by baking their own. Mind it was a little easier then as most of our mothers didn’t work or those that did only worked part of the day, which left them some free time to bake.

Anyway enough of the waffle, I’ll get back to what I was saying. Mum used to do all this baking and the table was filled with, plate pies, both sweet and savoury, scones, biscuits little jam and lemon curd tarts and more. Now I can’t say that they were my favourites, because I liked just about everything on the table, but put it this way, I always ate three or four of those little lemon curd tarts.

Copyright © Fred Watson December 2008

Lemon Curd Tarts

Ingredients For The Lemon Curd

Grated rind and juice of three lemons

3oz of butter

12oz of caster sugar

3 eggs

Method For Curd

You can make the curd at any time. It will keep for a month in the refrigerator

And is delicious when spread on a scone or bread 

Break the eggs into a bowl and beat them well.

Put the lemon rind, lemon juice, butter and sugar into a large bowl and stand it over a pan of simmering water.

And stir until the sugar dissolves.

Pour some of this mixture onto the beaten eggs

The pour the eggs back into the bowl over the water.

Stir continuously until the mixture thickens (Do not boil)

Pour into small clean jars and cover.

Ingredients for The Pastry

6oz of flour

Pinch of salt

3oz of butter

I level tablespoon of sugar

1 egg yoke

Cold water

Method

Before you start preheat the oven to 400ºF, 200ºC, Gas mark 6

Put the flour and the salt into a bowl pop in the butter

and rub in until the mixture looks like breadcrumbs.

Stir in the sugar add the egg yoke plus a little water and mix to a firm dough.

Roll out the pastry on a floured surface,

cut out 12 rounds with a pastry cutter

And use pastry to line a 12-hole bun tin;

fill each with a teaspoon of lemon curd

Bake until pastry is golden brown,

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