Lemon Curd Tart | Jamie's 5 Ingredient Meals | Channel 4, Mondays, 8pm

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Zest 5 lemons using a fine grater.

Sprinkle a little icing sugar over the puff pastry.

Take half of the lemon zest and scatter it over the icing sugar from a height.

Roll the puff pastry and slice it about 1cm thick.

Use a 24cm non-stick frying pan and add a little oil, rubbing it around the bottom and rim.

Place the puff pastry in the middle of the frying pan and pack 6 little rounds around it, pressing them out and up the sides.

Preheat the oven to 190°C (375°F).

Bake the pastry in the preheated oven for 20 minutes.

Prepare homemade lemon curd by simmering about an inch of hot water in a pot.

In a bowl, combine 120ml of lemon juice, 120g of icing sugar, and 4 fresh eggs, adding the remaining lemon zest.

Sit the bowl on top of the simmering water and stir intermittently for about 5-10 minutes until thickened.

Check the consistency of the lemon curd; it should be nice and thick.

Remove the pastry from the oven; it should be billowed up.

Switch the oven to grill and sprinkle extra icing sugar on top of the pastry.

Place the pastry under the grill, watching it closely as the sugar caramelizes.

Let the tart cool down to room temperature or refrigerate it until cold.

Finish by dusting with icing sugar and adding raspberries on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens