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Lemon tart

That is what beauty looks like when sweet and sour combines.

Ready in 30 minutes

Serves 4 people


The fruit curd can be of flavor as per choice.

Sourness of the curd can be adjusted as per personal preferences.

To check if yolks are ready on the curd coat the back of a spoon with the mix and draw a line no batter should drip and should remain in its place.

Baking time always varies from oven to oven.

An italian meringue can be piped and torched.


For tart:

  • 1½ cup refine flour

  • ½ cup castor sugar

  • ¾ cup cold butter

  • 2 tbsp chilled milk

  • 1 pinch salt

For curd:

  • 2 no yolks

  • ¼ cup sugar

  • Salt to taste

  • 1 tbsp butter

  • 2 tbsp amul cream

  • Vanilla essence


  1. In a large bowl rub together butter, salt, sugar and flour until it gives you a sand like texture, add milk combine together * do not knead*.

  2. Wrap in a cling film and rest for 15 mins. Meanwhile preheat oven at 180c

  3. On a double boiler whisk together yolks, sugar and essence until it starts getting thick and forms a 8 structure or coats the back of the spoon.

  4. Get it off the double boiler, add butter and cream and whisk well.

  5. Cover the top layer with cling wrap touching the surface to avoid skin formation.

  6. Line tartlets pierce them and bake @180 for 12-15 mins.

  7. Cool the tartlets and fill with lemon curd.

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