Jamie Oliver 5 Ingredients Lemon Curd Tart is made with puff pastry, icing sugar, fresh lemons, eggs, and raspberries. This delicious lemon tart recipe creates a tasty dessert that takes about 30 minutes to prepare and can serve up to 6 people.
This Lemon Curd Tart Recipe Is From 5 Ingredients Mediterranean Cookbook by Jamie Oliver.
Ingredients Needed:
- 120g icing sugar, plus extra for dusting
- 320g sheet of ready-rolled puff pastry (cold)
- 5 lemons (120ml juice total)
- 4 large eggs
- 150g raspberries
How To Make Lemon Curd Tart:
- Prepare the pastry: Preheat the oven to 190°C (375°F). Dust your work surface with icing sugar. Unroll the puff pastry and sprinkle more icing sugar over it. Finely grate the zest of 2 lemons on top, then roll the pastry back up tightly and slice it into 1cm discs. Press the discs into a 24cm non-stick ovenproof frying pan to form a base and sides. Bake on the oven’s bottom shelf for about 20 minutes, or until the pastry is lightly golden.
- Make the lemon curd: While the pastry bakes, zest the remaining lemons into a heatproof bowl and squeeze out enough juice to make 120ml. Add the icing sugar and eggs, then whisk the mixture. Place the bowl over a pan of simmering water and whisk constantly for around 10 minutes until the mixture thickens. Remove from heat once thickened.
- Assemble the tart: Pour the lemon curd into the baked pastry case. If the edges of the pastry are browning too quickly, cover them with tin foil. Finish the tart under a hot grill for a few minutes to lightly set the curd.
- Serve: Let the tart cool to room temperature before serving. Garnish with fresh raspberries on top, with some extra on the side. Dust with a bit more icing sugar for a final touch.
Recipe Tips
- Keep the pastry cold: Work with cold puff pastry to get the best texture. If it warms up, put it back in the fridge for a few minutes before using it.
- Don’t skip the simmering water: When making the lemon curd, using a simmering water bath helps prevent the eggs from scrambling.
- Whisk continuously: Keep whisking the lemon curd while it’s over the heat to avoid lumps and ensure a smooth texture.
- Protect the pastry edges: If the pastry edges start to brown too quickly, cover them with foil to avoid burning.
- Chill before serving: Allow the tart to cool completely before serving. This helps set the lemon curd and improves the flavor.
How To Store Leftovers
Storing in the Fridge: Place any leftover lemon curd tart in an airtight container and store it in the fridge for up to 3 days.
Freezing: You can freeze the tart for up to 1 month. Wrap the tart tightly in plastic wrap, then place it in a freezer-safe container or bag. To thaw, transfer it to the fridge and let it defrost overnight.
Nutrition Facts
- Calories: 341 kcal
- Fat: 16.8g
- Saturated Fat: 7.5g
- Protein: 8.1g
- Carbohydrates: 51.3g
- Sugars: 22.7g
- Salt: 0.6g
- Fibre: 1.6g
Try More Jamie Oliver 5 Ingredients Recipes:
- 5 Ingredients Crème Caramel
- 5 Ingredients Jools’ Chocolate Dreams
- 5 Ingredients Cherry Chocolate Mousse
Jamie Oliver 5 Ingredients Lemon Curd Tart
Description
Jamie Oliver 5 Ingredients Lemon Curd Tart is made with puff pastry, icing sugar, fresh lemons, eggs, and raspberries. This delicious lemon tart recipe creates a tasty dessert that takes about 30 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Prepare the pastry: Preheat the oven to 190°C (375°F). Dust your work surface with icing sugar. Unroll the puff pastry and sprinkle more icing sugar over it. Finely grate the zest of 2 lemons on top, then roll the pastry back up tightly and slice it into 1cm discs. Press the discs into a 24cm non-stick ovenproof frying pan to form a base and sides. Bake on the oven’s bottom shelf for about 20 minutes, or until the pastry is lightly golden.
- Make the lemon curd: While the pastry bakes, zest the remaining lemons into a heatproof bowl and squeeze out enough juice to make 120ml. Add the icing sugar and eggs, then whisk the mixture. Place the bowl over a pan of simmering water and whisk constantly for around 10 minutes until the mixture thickens. Remove from heat once thickened.
- Assemble the tart: Pour the lemon curd into the baked pastry case. If the edges of the pastry are browning too quickly, cover them with tin foil. Finish the tart under a hot grill for a few minutes to lightly set the curd.
- Serve: Let the tart cool to room temperature before serving. Garnish with fresh raspberries on top, with some extra on the side. Dust with a bit more icing sugar for a final touch.
Notes
- Keep the pastry cold: Work with cold puff pastry to get the best texture. If it warms up, put it back in the fridge for a few minutes before using it.
- Don’t skip the simmering water: When making the lemon curd, using a simmering water bath helps prevent the eggs from scrambling.
- Whisk continuously: Keep whisking the lemon curd while it’s over the heat to avoid lumps and ensure a smooth texture.
- Protect the pastry edges: If the pastry edges start to brown too quickly, cover them with foil to avoid burning.
- Chill before serving: Allow the tart to cool completely before serving. This helps set the lemon curd and improves the flavor.
Jamie Oliver 5 Ingredients Lemon Curd Tart