A good friend of me gave me the Bourke Street Bakery ultimate baking companion for Christmas, so of course I had to start using some of its delicious looking recipes.
A lot of them are mostly bread and pastry based recipes, most of which include an INSANE amount of butter (and yes, this is coming from me…) so it might be awhile before I delve into these. But the tarts looked pretty simple enough (especially when paired with a couple of pre-made tarts from Coles.. Yes. I know. Bourke Street Bakery sacrilege… but sooo much easier!)
Lemon Curd from Bourke Street Bakery, adapted
Makes enough lemon curd for 10 tartlets
5 egg yolks (I used the whites to make meringues)
100g caster sugar
1/2 a cup of lemon juice
Whisk egg yolks, sugar and lemon juice in a large glass or metal bowl continuously for about two to four minutes or until sugar dissolves. Whisk in the cream. Place the bowl over a saucepan of simmering hot water (do not allow the bowl to touch the water). Whisk continuously for about 10 minutes (ok, disclaimer here: BSB said to whisk for 10 minutes, I found it actually took a LOT longer… about 20-30.. so keep this in mind!) over high heat until the mixture thickens. Bourke Street Bakery recommends cooling overnight in the fridge for 8 hours or overnight and then piping into pastry cases. Personally, I cooled it in the fridge for about 1-2 hours and then spooned it into the cases and it was fine.
I also experimented with making some meringue (with the leftover egg whites, sugar, corn flour and vinegar) and piping it onto the tarts. I wanted to make something similar to the Sweet and Saucy bakery (click here for the blog). This was the effect I was trying to achieve.
Basically you pipe the meringue onto the tart and then lightly brown it with a blowtorch (thank you Gella for my birthday present!)
I had lots of fun playing around with the blowtorch.
The only thing I was afraid of was the raw-egg factor, but hey, they say that 1 in 20 thousand eggs MAY have a chance of salmonella poisoning.. Those are pretty low odds. And these were pretty delicious tarts!
I really loved this lemon curd – it was deliciously silky smooth. I’ve made lemon curds before but this was the first I had used cream in one (instead of butter) and it really made a difference in the texture and appearance. This one is definitely a keeper!
I’ve also used this lemon curd to make a whipped lemon filling for cakes – post to come.
Hope ya’ll are having a fab weekend!