Simple Way to Make Quick Lemon Curd Tart

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Before you jump to Lemon Curd Tart recipe, you may want to read this short interesting healthy tips about Learn How to Elevate Your Mood with Food.

A lot of us have been trained to think that comfort foods are not good and to be avoided. At times, if the comfort food is candy or another junk food, this holds true. Other times, however, comfort foods can be altogether healthy and it's good for you to consume them. There are a number of foods that, when you consume them, could improve your mood. If you are feeling a little bit down and in need of an emotional pick me up, try a number of these.

Grains can be good for fighting a bad mood. Millet, quinoa, barley, etc are terrific at helping you feel better. These foods fill you up better and that can help you with your moods too. It's easy to feel a little bit off when you feel famished! The reason these grains are so great for your mood is that they are easy for your body to digest and process. You digest these grains more quickly than other foods which can help boost your blood sugar levels, which, in turn, helps make you feel better, mood wise.

As you can see, you don't need to consume all that junk food when you wish to feel better! Try a couple of of these suggestions instead.

We hope you got insight from reading it, now let's go back to lemon curd tart recipe. To make lemon curd tart you need 14 ingredients and 12 steps. Here is how you do it.

The ingredients needed to prepare Lemon Curd Tart:

1. Provide of plain white Flour.
2. Use of Salt.
3. Prepare of cold unsalted butter,.
4. Use of caster Sugar.
5. Use of Egg yolk.
6. Prepare of For the Lemon curd::::.
7. Provide of Caster Sugar.
8. Provide of cornflour.
9. Get of large Lemons, zest and juice only.
10. Get of Unsalted Butter, melted.
11. You need of Egg yolks.
12. You need of For the meringue:::.
13. You need of Egg whites.
14. Use of caster Sugar.

Steps to make Lemon Curd Tart:

1. Sift the flour and salt into a mixing bowl. Add the butter to the flour and then rub between your fingertips until a fine breadcrumb consistency is achieved..
2. Add the sugar to the flour and butter. Using your hands, mix to a firm dough with the egg yolk and a splash of cold water..
3. Wrap the dough in cling film and allow to rest in the refrigerator for 30 minutes before using..
4. Preheat the oven to 190c. and grease a 9" fluted loose-bottomed tin. Place the tin onto a baking tray.
5. Roll out the pastry until it's big enough to generously fit the tin, leaving excess pastry falling over the sides of the tin onto the baking tray underneath the tin - don't trim at this stage..
6. Line the pastry with grease proof paper and fill with baking beans. Now trim the excess pastry using a sharp knife..
7. Bake the pastry case blind for about 15-20 minutes or until the pastry is pale golden and dried out - remove the paper and beans for the last five minutes. Lower the oven heat to 150c..
8. Bring 50ml water and the lemon zest to the boil in a small pan. Gradually pour the hot liquid onto the cornflour and sugar, whisking all the time until smooth..
9. Beat in the egg yolks, lemon juice and butter. Return to the pan. Cook over a low heat, stirring all the time, until thickened. Pour into the baked blind pastry case and leave to cool slightly..
10. For the meringue, whisk the egg whites in a large bowl with an electric whisk until they form stiff peaks. Whisk in the caster sugar, a spoonful at a time, whisking well and at a high speed between each addition..
11. For the meringue, whisk the egg whites in a large bowl with an electric whisk until they form stiff peaks. Whisk in the caster sugar, a spoonful at a time, whisking well and at a high speed between each addition..
12. Bake for about 35-45 minutes until the meringue is crisp on the outside and soft and marshmallow-like underneath. Serve warm or cold in slices..

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