- Now if I could just transfigure it into a lemon bar 😛
FOR THE CUSTARD:
- 4 Lemons or limes
- A teaspoon of lemon zest
- 1-2 Kaffir lime leaves (optional)
- 175-200gms of sugar
- 100gms of butter
- 4 small eggs or 3 large ones
FOR THE TART CRUST:
- 1 Pack of plain biscuits (such as marie)
- A generous piece of cinnamon
- A few drops of vanilla
- A teaspoon of sugar
- Melted Butter (50-75gms)
STEP 1: To make the lemon curd, mix together the lemon juice, zest, butter and sugar in a heatproof bowl. Place over a water bath so that the curd can cook in indirect heat. Whisk together the eggs and combine with the mixture. Stir often so that the eggs don’t scramble, and the curd forms a thick, glossy consistency. Remove from heat and place in a refrigerator to cool.
STEP 2: To make the faux-tart, roughly grind the biscuits (I used a rolling pin and a ziplock bag) and combine them with the cinnamon, sugar, butter and vanilla. Line the sides of your dish and blind bake. Set in the fridge to cool.
- Looks like a giant scotch egg!
STEP 3: When both elements have cooled down, spoon the lemon curd into the tart shell and place it back in the fridge to set and become more firm. Take it out when you’re ready to serve, Et voilà! Bon Appétite! 🙂