A Lazy Lemon Tart

Dear Foodies & Friends,

A lot of my recipes involve a little trip down memory lane and this one is no different. During the holidays when I was younger, we would head over to Washington D.C to visit my cousin. These were sight-seeing trips, so every day we’d have an itinerary planned, to visit The Smithsonian, Washington Memorial, the aquarium and so on. My aunt would  pack us little snacks and goodies for the journey, and off we we’d go. Of these, my favorite were her little lemon bars. They were gooey, crumbly, lemony perfection and I’d asked for them all the time. It’s been years since I’ve had one, but the memory of them is so vivid I can almost taste it. Since then, I’ve moved on to lemon tarts, cakes and macaroons!

I love all things lemon (read my Lemon Cake recipe here for more!) and this recipe was something I made when I had a real craving for some yummy lemony goodness, but no patience to muck around making an actual tart shell. It’s fun, less time consuming, and easy on the pocket too; perfect for a student lifestyle (or any other for that matter! :D)

Here’s how you make it.

LEMON TART

• Servings: 6-8
• Time: 2 Hrs
• Difficulty: Easy
• Print

Now if I could just transfigure it into a lemon bar 😛

Ingredients

FOR THE CUSTARD:

1. 4 Lemons or limes
2. A teaspoon of lemon zest
3. 1-2 Kaffir lime leaves (optional)
4. 175-200gms of sugar
5. 100gms of butter
6. 4 small eggs or 3 large ones

FOR THE TART CRUST:

1. 1 Pack of plain biscuits (such as marie)
2. A generous piece of cinnamon
3. A few drops of vanilla
4. A teaspoon of sugar
5. Melted Butter (50-75gms)

Directions

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! 🙂