Here it is, the recipe I’ve been promising all week. Last week I posted my lemon curd recipe and it was huge a success, one of the things I noticed was just how many readers used it in their own recipes and creations. Many simply enjoyed it on bread, but some mixed it with yoghurt for breakfast, and another added it to her morning smoothie. I love how versatile it is and simply having a jar in the fridge can change your morning breakfast or afternoon snack.
This curd is so delicious that my daughter will eat it straight from the jar with a teaspoon, which got me thinking that this is not like the traditional lemon curd which is loaded with sugar and therefore sickly sweet after a few spoons. Rather it is more of a creamy, lemony kind of filling that you want to sit down with a fork and work your way through a whole tart (no jokes, I have done that with a lemon meringue in a past life!)
The tart crust is really just an edible container for the curd, let’s be honest. Usually most people are put off baking tarts because of rolling out the finicky pastry, the blind baking with ceramic beans and let’s not talk about the shrinking once baked. This crust could not be simpler. Mix the ingredients in a bowl, then using your fingers gently press and shape either into a tart tin, a ceramic/glass pie dish, or even make little baskets in a cupcake mold then bake for about 15min, whatever shape you decide to go for it really is quick and painless.
This curd has been made with a combination of three citrus fruits, lemon, orange and blood orange. It can be made up with all three, two or one it really does not matter as long as the quantity does not change. So, grab a mixture next time you are at the market and have fun exploring flavour combinations.
I also suggest making a double batch of the curd then saving the rest in a jar in the fridge for a breakkie bonus!