Table des Matières
Publicité
Les langues disponibles
Les langues disponibles
L E M O N & L I M E C U R D TA R T
Serves 10
• Ingredients
For the tart:
200 g digestive biscuits, halved
120 g butter, melted
45 g (½ cup) toasted coconut chips,
to garnish
For the Lemon & Lime Curd Filling:
2 large lemons
2 limes
3 eggs
3 egg yolks
220 g (1 cup) caster sugar
125 g butter, diced
• Directions
1. Place biscuits in a food processor and
blend until the biscuits have been re-
duced to fine crumbs. Add melted
butter and blend until combined.
Spread crumbs evenly in a round bak-
ing dish, the base and sides should be
covered. Place in the fridge for 1 hour.
2. Finely grate the rind of 1 lemon and
1 lime into a large 2 liter (8 cup) mi-
crowave-safe bowl. Add eggs, egg
yolks and sugar and whisk until every-
thing is well combined.
3. Cut lemons and limes in half. Use the
citrus press to squeeze lemons and
limes into a jug. You will need 250 ml
(1 cup) juice.
4. Gradually add the juice to the egg
mixture, whisking constantly. Add but-
ter and keep whisking.
5. Set the microwave to medium (50%)
for 15 – 17 minutes. Put the mixture
into the microwave, whisking it every
minute until the mixture thickens.
6. Pour the mixture over the biscuit base
in the baking dish. Place in the fridge
for 4 hours or until set and biscuit
base is firm.
7. Just before serving, sprinkle with co-
conut chips to garnish.
• Tip
For a gluten free option, use gluten
free biscuits or cookies instead of di-
gestive biscuits.
57
Publicité
Table des Matières
