Alert

The maximum quantity permitted for this item is , if you wish to purchase more please call 1300 303 307
Food

Lyndey Milan's Lemon curd tart

Preparation time
15 mins + 60 mins resting + 15 mins freezing
Cooking time
40-50 mins
Serves
6

INGREDIENTS

Pastry

1 1/3 cup (200g) plain flour

90g icing sugar

90g unsalted butter, diced

1 egg

1 tbsp cold water (optional)

Lemon Curd Filling

4 eggs

1/3 cup (75g) caster sugar

300ml cream

300ml lemon juice (2–3 lemons)

METHOD

1. For the pastry: put the flour and icing sugar into a food processor and very briefly combine. Add the butter and process until the mixture resembles breadcrumbs. Add the egg. When the dough balls together and clings around blade, stop. If this doesn’t happen add a little chilled water until it does. Remove, wrap in plastic wrap and refrigerate at least one hour or overnight.

2. Roll out the dough on a lightly floured board and line a high sided 24.5cm flan tin. Press gently into tin and use rolling pin to trim the excess from the perimeter. Prick all over with a fork, including the sides. Place in freezer for at least 15 minutes or until frozen (again overnight is fine). Place in preheated 200°C oven (180ºC fan-forced) and cook for 10–15 minutes until golden brown.

3. For the filling: reduce oven temperature to 170°C. Beat together the eggs and caster sugar until pale. Pour in the cream and finally, the juice. Pour immediately into the prepared pastry base and bake until just set, about 25–30 minutes.

4. Dredge with icing sugar and serve with whipped or thick cream.

Lyndey’s note: this is also delicious with lime juice. You will need about 7 limes.

Food
Preparation time
15 mins + 60 mins resting + 15 mins freezing
Cooking time
40-50 mins
Serves
6

SHARE

You might also like

Food
Selector’s Top 7 Recipe Books of 2017
Throughout the year, the Selector magazine team receives a collection of beautifully presented books full of delectable recipes and inspiring food stories. This makes picking the best a tough task, but when it comes down to it, there are some that really stand out, whether it’s for their gorgeous styling, unique ideas, or for having a new take on old favourites. These are the top 7 from 2017. Book of the Year - Feasts by Sabrina Ghayour
A simply stunning cookbook where art meet cuisine. From the intricately designed cover to the gorgeous food photography by Kris Kirkham to the warm and inviting design layout by Octopus Group, this is a sumptuous release detailing Sabrina’s delicious array of Middle-Eastern dishes. Breath-taking. Hachette Australia, $39.99 On the side by Ed Smith
Noted food writer Ed Smith gave us something completely novel with this release – a cookbook all about side dishes. So important in today’s dining equation, the concept is backed up with great photography, design and recipes. Bloomsbury, $39.99 Ostro by Julia Busuttil Nishimura
Julia Busuttil Nishimura is the epitome of millennial entrepreneurship, having taken her blog and turned it into one of the most gorgeously presented books we’ve seen this year. Definitely worth slowing down for. Plum, $44.99 All Day Café by Stuart McKenzie
Stuart McKenzie runs the iconic South of Johnston café in Melbourne. This book reflects the relaxed customer friendly style of the venue. It is a delight to browse, with gorgeous imagery, an easy design and delicious recipes. Murdoch Books, $39.99 The Desserts of New York by Yasmin Newman
Having given Yasmin Newman her first writing opportunity, we felt like a proud parent when we read her stunning book. Through her words and pics, she gives a uniquely Australian perspective on the exploration of New York City desserts. Hardie Grant, $39.99 Coastline by Lucio Galletto and David Dale
Renowned restaurateur Lucio Galletto and esteemed travel writer David Dale excel in this stunning book exploring the food and culture of the Mediterranean. The recipes are spot on and the editorial is crisp, entertaining and insightful. Murdoch Books, $59.99 Maggie’s Recipes for Life by Maggie Beer with Professor Ralph Martins
We were thrilled to see Maggie had teamed up with neurobiologist Professor Ralph Martins to add to the growing knowledge of the gut-brain link – a timely tome and an important book. Simon & Schuster, $39.99
Two Blues Sauvignon Blanc 2014
1 case has been added to your cart.
Cart total: xxx
1 case, 12 bottles, 3 accessories