Lemon Curd Soufflé Tartlets – Apple Blossom Pie Memories Of An Australian Country Kitchen – Kate McGhie

 

 

Apple Blossom Pie cover

 

“Lemon Curd Soufflé Tartlets

 

These are lovely served barely warm dusted lightly with icing sugar.

 

Start to finish : about 1 1/4 hours makes : 12

 

Lemon Curd Souffle Tartlets Recipes and Images from Apple Blossom Pie by Kate McGhie (Murdoch Books).

Lemon Curd Souffle Tartlets
Recipes and Images from Apple Blossom Pie by Kate McGhie (Murdoch Books).

 

Pastry

13/4 cups (260 g/91/4 oz) plain (all-purpose) flour

1/2 teaspoon salt flakes

2 tablespoons caster (superfine) sugar

100 g (31/2 oz) cold butter, diced

1 large free-range egg yolk

2 tablespoons iced water

 

Lemon curd

4 large free-range eggs

1 cup (220 g/73/4 oz) caster (superfine) sugar

1/3 cup (80 ml/21/2 fl oz) lemon juice

1 tablespoon grated lemon zest

125 g (41/2 oz) cold butter, diced

pinch of salt

 

Meringue

4 large free-range egg whites

pinch of salt

1/4 cup (55 g/2 oz) caster (superfine) sugar

 

 

Put the flour, salt and sugar in a food processor. Add the butter and pulse process until the mixture is a coarse knobby meal. Add the yolk and water and process until the mixture forms a clump. Tip the dough out onto the bench and pat into a disc shape. Cover with plastic wrap and refrigerate for 30 minutes.

 

Preheat the oven to 180°C (350°F) (fan-forced 160°C/315°F).

 

Roll the dough out and line 12 tartlet moulds about 6 cm (21/2 in) in diameter and prick the bottom with a fork. Put the pastry cases in the freezer for 5 minutes, and then bake for 15–20 minutes or until the pastry is golden and almost cooked through. Cool.

 

To make the curd, whisk the eggs, sugar, lemon juice and zest in a stainless steel or glass bowl. Place the bowl over a large pan of gently simmering water. Whisk in the diced butter adding a few pieces at a time with the salt. Keep whisking for about 8 minutes or until the curd has become thick and creamy and coats the back of a spoon. Remove the bowl from the pan of water and whisk briskly to take as much heat from the mixture as quickly as you can. Set the curd aside to cool completely, stirring occasionally. The curd will continue to thicken as it cools. Press plastic wrap lightly on to the surface and refrigerate until required.

 

Increase the oven temperature to 200°C (400°F) (fan-forced 180°C/350°F). Whisk the egg whites and salt in the bowl of an electric mixer and when they start to foam sprinkle in the sugar. Continue whisking until firm but not dry peaks form. Put a teaspoonful of curd in the bottom of each pastry shell. Gently fold half of the egg whites into the remaining lemon curd and then fold in the remaining whites. Spoon the mixture on top of the lemon curd in the pastry shells. Bake for about 12 minutes, or until the filling is puffed, golden and set.

 

and a bit more :

To get ahead, the curd and the pastry shells can be made in advance leaving just the meringue to be made at the last minute. Once they cool they start to sink a little.”

 

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8 thoughts on “Lemon Curd Soufflé Tartlets – Apple Blossom Pie Memories Of An Australian Country Kitchen – Kate McGhie

  1. You know,Carol, several of my visits to your blog lately have made my mouth water. You are offering such delicious ideas from that cookbook!! I’m just glad you can’t gain weight from reading recipes (can you??)

    • Great – I have a lemon and a lime tree – I like using fresh lime/lemons/lemon juice in cooking – lemon meringue is one of my favourites, let me know how these turn out – thus far I have found all the recipes from this book work well – and taste great.

  2. You’re so lucky having lemon & lime trees! I’ll have to make do with the greengrocer’s. Will let you know how this & the fruit loaf turn out. This cookbook looks great. I’ll certainly purchase a copy when it’s released in Canada.
    Have a great end of the week!

  3. Sounds like heaven!
    I sympathize with the bird problem. Growing up we had cherry & pear trees. We had to be creative so that the birds didn’t eat all of the fruit before it was ripe enough to pick it 🌳

    • The parrots even eat my roses – the stems and nip off the flowers, nip of the lemons, olives, eat chillies, tomatoes, you name it they eat or destroy it. So I have bought a role of bird netting from a vineyard – we will see how that goes. Hopefully it will work – I love fresh fruit ( and veg)

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