This is the easiest, prettiest pudding you will ever make.
It's a slightly updated version of a recipe by Leia, on Leiasdelights.com It's a wonderful blog, you should take a peek.
It's a one pot recipe, and only takes about 10mins to make.
You can make it ahead of time, pop it in the fridge and whip it out at the last second to the delighted ooh's and ahh's of your guests.
It is a little lazy using premade pastry, but you'll have all that extra time to... get on with your life.
To make 2 large tarts, you will need-
3 Whole eggs
2 Egg yolks
5 Lemons (juiced) + zest of one
200g Caster Sugar
400ml Double cream
2 Large ready made pastry cases
Icing sugar & mixed berries for decoration
Squeeze your halved lemons into a bowl (through a sieve, to catch the pips) along with the zest of just one lemon.
Whisk together your eggs, sugar and lemon juice.
Pour into a sauce pan & continue to stir until it thickens.
When it's about the consistency of slightly runny lemon curd, turn the heat right down and add the cream.
Pop it in the fridge for a couple of hours.
When it looks about set, bring it out...
Dust...
Decorate...
Devour.
(Obviously you'll have 2 tarts, you lucky thing, but my pics are just to give you an idea of what to expect.)
Enjoy!
.
It's a slightly updated version of a recipe by Leia, on Leiasdelights.com It's a wonderful blog, you should take a peek.
It's a one pot recipe, and only takes about 10mins to make.
You can make it ahead of time, pop it in the fridge and whip it out at the last second to the delighted ooh's and ahh's of your guests.
It is a little lazy using premade pastry, but you'll have all that extra time to... get on with your life.
To make 2 large tarts, you will need-
3 Whole eggs
2 Egg yolks
5 Lemons (juiced) + zest of one
200g Caster Sugar
400ml Double cream
2 Large ready made pastry cases
Icing sugar & mixed berries for decoration
Squeeze your halved lemons into a bowl (through a sieve, to catch the pips) along with the zest of just one lemon.
Whisk together your eggs, sugar and lemon juice.
Pour into a sauce pan & continue to stir until it thickens.
When it's about the consistency of slightly runny lemon curd, turn the heat right down and add the cream.
Keep stirring for a couple more minutes.
Prepare your pastry (take it out of the packet and put it on a nice big plate)
& pour over your lemoney goo (technical term).
Pop it in the fridge for a couple of hours.
When it looks about set, bring it out...
Dust...
Decorate...
Devour.
(Obviously you'll have 2 tarts, you lucky thing, but my pics are just to give you an idea of what to expect.)
Enjoy!
.
PS, if you can find Leia's original recipe here
ReplyDeletehttp://www.leiasdelights.com/2010/07/lemon-tarts.html
xx
Ooh I'm so glad you tried them and liked them! Aren't they the easiest thing ever? I LOVE your idea of putting berries on top - I'll definitely try that next time. I really like making bite-sized tartlets, too!
ReplyDelete♥ Leia
Hi I tried to access leiasdelights.com but I found I need an invite. Please Leia will you invite me.
DeleteHi Lesley! I'm very sorry but I have shut down my blog.
DeleteWhere do you find your ready made pastry cases?
ReplyDeleteI have a very similar recipe for cheesedake so I can't wait to try this one.
I found mine in Waitrose, but M&S and Sainsbury's do them too. I imagine most big supermarkets stock them :) xx
ReplyDeleteI need to stop reading your food posts immediately or else face a 1 am tart baking session...
ReplyDeleteI just made these, SUCH a great recipe! x
ReplyDeleteUm amazing. I love how you posts easy to make stuff!
ReplyDeleteHen hao chi.
ReplyDeleteI simply cannot wait to make this for Easter! I am going to use half lemon juice and half pixie juice(Pixie's are a gorgeous,small tangerine like fruit from California) Not sure me posting a pic will do it any justice but will let you know how it turns out! Elyse
ReplyDeleteCan you make the filling in smaller batches in ramekins just as a pudding too?
ReplyDeleteI want to make this so much, but you cant find ready made pastry cases in France :(
ReplyDeleteI just found your blog - someone forwarded me the "slutty brownie" recipe - and thought this recipe looked really lovely. (And easier than making a pastry cream ;) )
ReplyDeleteHowever, I'm from the States, and so we don't have Waitrose. So we don't have those pretty pastry cases. Am I correct in thinking a graham cracker crust will work the same way? It's not like they're gourmet, but Keebler does have them - in varying sizes, flavors and reduced fat - so it looks like it should serve the same purpose.
http://www.keebler.com/products-other-goodies.aspx
Thanks for the lovely recipe!