If you havent got your little and friday book yet make sure you go get it they have some delicious recipes in the book. I made the lemon Curd from the book and it was perfect for the Lemon tarts I made for Morhers Day. If you havent been to little and friday cafe you should check it out next time your near Devonport or Newmarket.
(Little and Friday Kim Evans)
125g unsalted butter
Juice and zeat of 4 lemons
3 large eggs
Place all ingrediants except eggs in a metal bowl. Place bowl over saucepan of simmering water and stir until sugar has dissolved completely. You can check this bu rubbing a small amount of mixture between your fingers. It is not ready if the mixture is still grainy. Remove from heat. In a separate bowl beat eggs with electric mixture. Add butter and sugar mixture to eggs and beat until combined. Poor mixture through a strainer to remove zest.
Place mixture back over simmering water and cook slowly until think enough to coat a spoon. Place in fridge keeps for up to 3 weeks.
To make lemon tarts make sweet shortcrust pastry.
2 3/4 cups Flour
1 cups Icing Sugar
Pinch of salt
250g unbutter, well chilled and roughly chopped
1 tsp lemon juice
1/2 tsp lemon zest
( you can use salted butter just opt out the extra salt)
Place flour and icing sugar in food processor. With motor running, drop butter in piece by piece until mixture resembles coarse crumbs. Add egg, lemon juice, zest and vanilla and pulse until pastry fos a ball. Wrap in glad wrap and keep in fridge or freezer until ready to use.
Makes one 28cm round tart.