Forum Thermomix

Questions Doubts and Requests => Recipe Requests => Topic started by: KerrynN on December 22, 2010, 09:59:29 pm

Title: Lemon Tart questions
Post by: KerrynN on December 22, 2010, 09:59:29 pm

Hi all,

I want to make a lemon tart for Christmas day. I see lots of recipes for lemon curd (including the Chef Laurent one) but having never made one before I have a few questions.

The Chef Laurent recipe looks great but it has the meringue on top (which I don't like). So if I didn't add the meringue do I need to cook the tart once it is filled?

Similarly, Chookie posted a lemon curd recipe (http://www.forumthermomix.com/index.php?topic=4621.0) which ends by saying to refrigerate for 8 hours. If I put it into the tart case, at what point do I do this? After the refirgeration period or straight away? Does the filled tart then need cooking?

Seem like the answers should be obvious but sadly no...

Thanks,
Kerryn

Title: Re: Lemon Tart questions
Post by: judydawn on December 22, 2010, 10:16:43 pm

KerrynN, there is no need for further cooking if you are not going to add the meringue topping. Just let the lemon curd cool down a bit, pour it into your cooked pastry shell then refrigerate it.

Title: Re: Lemon Tart questions
Post by: KerrynN on December 22, 2010, 10:27:38 pm

Thanks JD. Off to do my grocery shopping now... oh and was planning to use the almond pastry from the EDC for the tart case. If this sounds really silly please let me know.

Title: Re: Lemon Tart questions
Post by: judydawn on December 22, 2010, 10:38:28 pm

Sounds OK to me Kerryn or perhaps this sour cream recipe http://www.forumthermomix.com/index.php?topic=3588.0

Title: Re: Lemon Tart questions
Post by: AmandaN on December 23, 2010, 11:22:09 am

I have done the sour cream pastry with lemon curd filling before, and it works well.  I did bake the tarts (in muffin tins) with the lemon curd, and I guess it depends on what texture you want in the final product.

Title: Re: Lemon Tart questions
Post by: KerrynN on December 26, 2010, 10:49:33 pm

Thanks everyone for your help.

I made my Christmas lemon tart from Chef Laurent's recipe (without the meringue because we don't really like it), and used the almond pastry recipe from the EDC.

It was very yummy but the filling could have set a bit more (we had very small eggs so I added an extra egg yolk - not sure if this is why?)

With the lemon tart and the pesto in the salad both homemade from scratch (including things from our own garden) I can happily say that the usual jibes on "that machine that washes the dishes" were less this time...

Below is a photo anyway.

Merry Christmas everyone.