I think by now I have made it pretty clear that I adore lemons. Their colour stands for the sun and since the last couple of days we've had beautiful, sunny, Spring weather, I thought it would be a good chance for me to make a light and creamy dessert. Essentially, it is a lemon and lime tart but with a little twist.
Ingredients:
for the tart:
-180g all-purpose flour
-60g powdered sugar
-pinch of salt
-1 egg
-65g butter
for the lemon and lime curd:
-2 egg yolks
-1 whole egg
-zest from 1 lemon and lime
-65ml lemon juice
-60g caster sugar
-30g chilled butter
for the lemon and lime cream:
-lemon curd
-double cream
for the raspberry sauce:
- fresh raspberries
-caster sugar
I have used the same pastry recipe before on my website and you can find the instructions for it under the 'King's Bloody Pentacle Pies'.
This was my first attempt at making lemon (and lime) curd and I can just assure you that it won't be my last as I am officially obsessed with the result. Begin by adding the sugar, lemon and lime zest, lemon juice and eggs in a mixing bowl and place over a bain-marie. This is a slow process so make sure you take your time with it. Mix all the ingredients and stir for 7-8mins or until the mixture appears to have thickened. Keep the heat on low and make sure the boiling water is not touching your bowl so that you don't end up with scrambled eggs. Take it off the bain-marie and instantly drop your chilled butter and mix it well until it has completely melted.
For the lemon and lime cream all you've got to do is whip up some double cream and fold in a few tablespoons of your chilled curd. What's better than combining fluffy double cream with a tangy lemon curd!
To make the raspberry sauce, all you have to do is pop some fresh berries in a sauce pan, crush them and stir them with some sugar. Keep mixing until it's the right consistency for you. You can also put the sauce through a sieve and get rid of the seeds but I personally don't mind their texture.
Final step is assembling the tart. Be creative and use everything as you wish. Maybe you like more cream than curd or the other way round. Play around with the presentation and overall, just enjoy the process.
