Lemon Curd Tart

I was always a crazy fan of lemon and lime desserts, well all kinds of lemony things (as it is evident from the pictures) but recently I discovered a way of creating lemon garnishes that inspired me to revisit this lemon curd tart and a few cocktails. These were so easy to make by dehydrating in the oven at a really low temperature but the results so impressive. 

The lemon curd tart itself is a pretty simple recipe since I usually get a ready base/crust during busy times like now and the filling hardly takes time. Whether you want to make it for the holidays or a weekend indulgence or just to share with friends, there is hardly a person who does not love it’s sweet-tangy taste. The toasted meringue adds another layer of deliciousness but it’s optional. Over and above everything else, I love how bright and joyful a lemon tart looks. Perfectly reminiscent of an Aussie summer.

The dehydrated lemon garnishes were even more simpler for me as I had picked up a pack of frozen lemon slices from my local Woolies and since they were all pretty uniform in thickness and sizes, they baked up beautifully. 

Lemon Curd Tart
Makes a 6 inch round tart, serving 6-8 people

A 6 inch round pastry shell, cooked according to package instructions and cooled to room temperature.
2  eggs
2 egg yolks
3/4 cup castor sugar
80 g unsalted butter, chilled and roughly chopped
zest and juice of two lemons
1.5 tbsp water
1.5 tsp powdered gelatine

Toasted Meringue 
1 egg white
1/4 cup castor sugar

Dehydrated Lemon Garnishes
20 Frozen Lemon Slices or 3-4 fresh lemons, evenly sliced 

To make the lemon curd tart, first make the lemon curd.  Place the eggs, egg yolks and sugar in a medium saucepan and whisk together until smooth. Add the butter, lemon juice and zest and place the pan over low heat, stirring continuously. Cook until thick enough to coat the back of a spoon. Remove from heat. 
In a small bowl, place boiling water and sprinkle powdered gelatine. Allow to bloom (1-2 mins). Pour the gelatine mixture into the saucepan with the lemon curd. Mix well till gelatine dissolves. Allow to cool for 10 minutes, then strain onto the pastry/tart case (if you’re not comfortable, strain it first into a clean bowl, then pour the lemon curd onto the pastry/tart case).
Refrigerate until set (3-4 hours). Serve as is or top with meringue and lemon garnishes. 

To make the toasted meringue :
Beat the eggwhite with electric beaters until soft peaks form.Gradually add  the sugar, beating until stiff peaks form, then pipe (using an open star nozzle) or spoon over the filling. Brown meringue with a kitchen blowtorch.

To make the lemon garnishes,
Preheat oven to 120 degrees C  (100 degrees C for fan forced ovens). Place the lemon slices in a single layer on two baking trays that have been lined with baking paper. Bake for 2 hours, turning once or until lemon slices are crisp and dry to touch. Switch off oven, leaving the door slightly ajar to dry further. Store in an air-tight container until needed.