This little deconstructed lemon tart is going to be gorgeous for your hi-tea parties or dinner parties. The awesome lemony lemon curd is to die for.
I have a weakness for desserts, and you already know that. I like everything from sweet, sour, tangy, yummy, gooey little things. Lemon tarts are all-time favorite summer desserts for me. I love the tiny little tarts that the club bakery used to make back in my hometown. The ones that the nearby bakery makes isn’t that great so I decided to make my own! I am all for everything deconstructed these days – they are easy, they are pretty and they are super awesome. This deconstructed lemon tart is a winner any day. You can serve them in broad spoons, shot glasses, or just on a dessert plate – how cool is that.
I make my own lemon curd from scratch and there’s nothing to get worried about it. Follow the deconstructed lemon tart recipe to make the perfect lemon curd for your tart filling. You can actually make a full-fledged tart with the same recipe!
I have made some bitter lemon candies out of the lemon zest– that hint of bitter and sweet goes great as a topping. Don’t get scared with the name of candies – it’s much easier than you think.
How to make Bitter Lemon Candies?
Take out the zest of a lemon with a knife – not a zester. When you have strips of lemon zest, slice them in thinner strips.
Pro Tip – don’t take off the white part of the lemon under the skin – that will be really bitter.
Once you have sliced them into thinner strips, heat 100 ml water in a saucepan and add 2 tablespoons of normal granulated sugar. Add the lemon zest strips in it and let it reduce. Cook it for 2-3 minutes. Take a parchment sheet and scoop the candies on it and let them dry.
I told you they are easy!
How to Make Lemon Curd for Deconstructed Lemon Tart?
Okay, first thing first – lemon curd has nothing to do with curd or yogurt! It rather has egg, sugar and of course some lemon. Still, if you want to know why it’s a curd – you have to ask the Brits or whoever invented the name! You can make lemon curd with only egg yolks and sugar but I prefer doing it in a different way. I do it with whole egg and add some butter in it. It makes it silky and smooth and there is no chance of it curdling.
Break a whole egg in a saucepan over low heat, add 1/3cup castor sugar and whisk. While whisking add 2-3 tablespoon of plain water. Whisk for 1 minute. Add ¼th cup of butter to it and keep whisking. You will see the bright lemony yellow color. Add juice of 1 lemon and whisk for one more minute. The entire batch of lemon curd should be ready under 3 minutes. Remove from heat and let it cool for 10 minutes.
Pro Tip – Keep whisking the lemon curd on low to medium heat. If you stop whisking it may curdle. Keep all the ingredients ready. If you go searching that time things in the saucepan will be messy.
Deconstructed Lemon Tart Base
Since this is de-constructed you don’t have to make just a simple short bread base. The easiest way is to get some digestive biscuits /graham crackers /short bread biscuits in a zip lock bag and break them down with a rolling pin. You need not put in a food processor and make a fine powder. The coarser the better. It will give a good texture if they are uneven.
You have all the elements ready for the Deconstructed Lemon Tart. Now you can arrange them in any way you like. I used some soup spoons. The biscuit crumb layer goes at the bottom, followed by 2 teaspoons full lemon curd, a little dollop pf fresh cream topped with the bitter lemon candies.
Aren’t they pretty? Do let me know people.
- Lemon Zest – of 1 lemon sliced in thin strips
- Sugar – ⅓rd cup
- Water – 100 ml
- Egg – 1 whole
- Castor Sugar – ⅓rd cup
- Water - 2-3 tablespoon
- Butter - ¼cup
- Juice of 1 whole lemon
- Digestive Biscuits - 1 pack
- Take out the zest of a lemon with a knife
- Slice them in thinner strips.
- Heat 100 ml water in a saucepan
- Add 2 tablespoon of granulated sugar
- Add the lemon zest strips in it and let it reduce
- Cook it for 2-3 minutes
- Take a parchment sheet and scoop the candies on it and let them dry.
- Break a whole egg in a saucepan over low heat
- Add ⅓cup castor sugar and whisk
- While whisking add 2-3 tablespoon of plain water.
- Whisk for 1 minute
- Add ¼th cup of butter to it and keep whisking.
- Add juice of 1 lemon and whisk for one more minute
- The entire batch of lemon curd should be ready under 3 minutes.
- Remove from heat and let it cool for 10 minutes.
- Arrange the deconstructed elements in a soup spoon - base, lemon curd, a dollop of cream, bitter lemon
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