Before I make the tarts, first I have to make this lemon curd. I searched for few recipes, decided to pick this recipe which are not using whole egg (because I need the egg white to make meringue) and less egg yolks used ( instead use corn starch to thicken the mixture). I will share the Lemon Meringue Tarts recipe soon.
Lemon Curd 柠檬酱150ml lemon juices (~4 lemons)150g caster sugar, or adjust accordingly30g unsalted butterLemon rind, from 3 lemons3gg yolks3tbsp corn starch6tbsp waterMethod
- In a saucepan, combine lemon juices and lemon rind, sugar and butter, cook till sugar dissolved, and turn off heat when you see bubbles at the side. Remove saucepan from heat.
- Meanwhile, in a mixing bowl, dissolve corn starch in the water, then add egg yolks, lightly stir to combine well.
- Add the egg yolk mixture to the lemon mixture and return to the low heat, whisking continuously until mixture thickens, take about 5mins.
- Cover the surface with cling film to prevent a skin forming and let cool.Reference book: a year of desserts, recipe by Sonia aka Nasi Lemak Lover
I am linking this post to Little Thumbs Up 'Lemons' hosted by Grace, Life can be simple. This is organised by Zoe from Bake for Happy Kids and Doreen from My little favourite DIY.