Here is a fabulous use for all the lemons around when trees are fruiting. It makes enough curd to fill approximately three batches of the tart bases. I designed it this way so you can either make a batch of tarts and have curd left over to stir through yogurt, have on toast or crackers, or use however you normally like it use it, or if you prefer you can make multiple batches of the bases to use it all up at once.
200g lemon juice (juice from 3-5 lemons, depending on size and juiciness of your lemons)
180g raw honey (or 150g coconut sugar – see tips underneath)
100g butter (or coconut oil for dairy free)
2 egg yolks
2 tsp ground ginger (optional)
pinch of himalayan salt
1. Place all lemon curd ingredients in mixer bowl. Cook for 15 minutes/90/speed 3/MC on.
2. Remove from bowl, transfer into a large sterilised jar (or just a bowl if you are planning on using all of the curd in tarts).
3. Set aside to cool for around half an hour before using to fill tart bases.
(Makes 12 tarts)
90g coconut flakes
60g raw cashews (or 60g sunflower seeds for nut free)
30g raw honey (or 20g coconut sugar + 30g butter)
You will need a 12-hole patty pan tin (1.5 tbs capacity per hole) for these, such as the one in this link.
1. Preheat oven to 160°C.
2. Place all ingredients for the tart bases in mixer bowl. Blitz for 6 seconds/speed 8/MC on. The mixture should resemble crumbs and will stick together if you squeeze some between your finger and thumb.
3. Divide dough into 12 equal portions and roll each portion into a ball. Place one dough ball into each hole of the patty pan tin then press each into the bottom and up the sides, forming little tart bases. Bake for 8 minutes.
4. Remove from oven and if needed, use a teaspoon to push the middle of each tart case down so it is nicely rounded.
5. Leave to cool for 10 minutes before filling each with lemon curd.
6. Leave to cool completely before removing from tin and enjoying.
– If you’d prefer to make a large lemon tart, double the base ingredients and push into a two-part tart/flan tin. Cook for 16 minutes before topping with the curd. Leave to cool completely before cutting (refrigerating is best).
– Using coconut sugar as the sweetener in this will result in a brown curd, very tasty, just not yellow.