I finally got myself a tart pan! I still very much enjoy making savoury pies in springform pans, but it’s good to have a proper tart pan for the times when you want your broccoli pie to look glamorous and like a real tart. I have a pie in my mind that implies the use of lemon curd, so I’ve been meaning to make some for a while. Last week I took home from my grocery shopping 5 limes (they were on promotion), so I needed to find something to do with them. Curd for my upcoming pie sounded like the best solution!
Curd can be stored in the fridge for a few days, so you don’t have to use it straight away in your tart, but it can be made a few days in advance. I had made lemon curd before, following the original recipe that called for only egg yolks, while this time I tried to use whole eggs and I must say I’m much more pleased with the result, so I think that in the future I’ll stick to this recipe. The amount of curd you get is just enugh to fill a 14 cm diameter tart.
Lemon and lime curd:
- 1 lemon
- 3 limes
- 200 g sugar
- 60 g butter
- 2 whole eggs
Squeeze lemon and limes; the quantity of juice should be around 170-180 ml. If your fruits yield less, add some more. In a pot over simmering water, combine the juice, sugar and butter, stirring from time to time until butter melts. In the meantime, in a bowl, lightly beat the 2 eggs. When the butter has melted, add 2 tbsp of hot lime mixture to the eggs and stir well. Then, add egg mixture to lime mixture, always keeping it over simmering water. Keep on medium to low heat, and stir until curd thickens (about 10 minutes). Remove curd from heat and transfer to a jar. Let cool completely before refrigerating. In the fridge it will get even firmer.
This curd will go into a pie very soon. If I just don’t finish it before, as every time I open the fridge and see it there, I take a spoon and eat just a little of it because it’s so good. Little by little it will be gone if I don’t make that pie quickly!