Posting the No- Bake Lemon Curd Tart pictures according to how you guys polled for it 💛 This is so easy and turned out amazing.
The whipped cream is an add on, because we love it.
Here it goes- - For the Tart Shell, put 20-25 pieces of digestive biscuits or ulker biscuits with 6-7 tablespoons of melted butter. And on slow speed mix them well. Incase you don’t have a good processor use a ziplock and smash them with a roller. Press the mixture unto the bottom and sides of a 9inch pan. Refrigerate it for 1 hour before pouring the curd. - For the lemon curd you need a double boiler. A double boiler is two pots. You put one pot with 2 inches of water and the second on top of it. - Once the water simmers. Place 4 egg yolks, 3/4th cup granulated sugar, 1 lemon zest, fresh lemon juice of 3 lemons, and 1 tsp salt into the top pot of your double boiler. Using a silicone whisk, continue to constantly whisk to prevents the egg yolks from curdling. Whisk until the mixture becomes like a thick sauce, would be about 10 minutes. - Remove pot from the heat. Cut the room temperature 5 tablespoons of butter into separate pieces, then stir into the curd. The butter will melt from the heat. Pour curd on top of the tart shell. And refrigerate it for at least 5-6 hours. I kept it overnight.
That’s it!! Put whipped cream, if you like it. #flavoursofuae