4 large egg whites (use the yolks for lemon curd!)* 1 cup (200g) superfine sugar* 1 teaspoon pure vanilla extract; 1/2 teaspoon cream of tartar* 1 teaspoon cornstarch; Toppings. Homemade whipped cream, fresh fruit, strawberry topping, lemon curd, or any desired topping (see post for suggestions)
Instructions. Place the lemon zest, juice, eggs, sugar, and salt in a high-speed blender. Cover and blend for 5 minutes on the highest speed. Reduce the speed to medium, remove the lid plug, and carefully add the butter one cube at a time. Once all the butter is added, blend for 30 seconds more until glossy. Strawberries, blueberries, or raspberries. Storage – Always store extra tarts in the fridge until ready to serve. Make-Ahead Prep – The tart shells can be baked ahead of time. They will keep for 2-3 days in a sealed container. Homemade curd will last for at least a week in a jar kept in the fridge. Zest 2 of the lemons, then juice them and another 1-2 more. You need to end up with 125ml fresh lemon juice. Pour the lemon juice, lemon zest, caster sugar and butter into a medium saucepan. Turn the heat on and whisk everything together whilst bringing to a gentle boil. Break the eggs into a medium sized mixing bowl.
Lemon Curd filled Crepes // Like Mother Like Daughter. Stuff your homemade crepes with lemon curd and top them with fresh berries and powdered sugar. Its perfection, my friends! Mini Creamsicle Cheesecake Parfaits // Cupcakes and Kale Chips. No bake cheesecake parfaits topped with curd and whipped cream.
Add the sugar to the eggs. 7. Whisk the sugar and yolks until you have a nice light color, this helps dissolve the sugar. 8. Slowly whisk in the lemon juice and mix until incorporated. 9. Place on a low heat and whisk until you see the curd noticeably thicken and just start to bubble. 10. qWXdt.
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    • makový dort s lemon curd