How to make Microwave Lemon Curd and a Mascarpone Tart

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Mascarpone Lemon Tart

Mascarpone Lemon Tart

Welcome to May, and here we are In My Kitchen. I know you probably are expecting a whole lot of interesting offerings, but this post really only contains some leftovers and a couple of things from my fridge. I know, I know, but Celia, our kitchen hostess said there’s no rules so I am not bending anything. There’s a reason for such irreverent behaviour, yes it is in the spirit of avoiding waste.  Last week I made a large Peppa Pig Cake. The delicious white cake that was it’s base used 10 egg whites but no yolks. This left me with 8 after I used 2 to crumb some chicken schnitzels. What does a good non wasteful person do with 8 egg yolks?. Well they make Fig Jam and Lime Cordial’s recipe for microwave lemon curd, and what a beauty it is too. The next day it struck me that I could make the easiest tart imaginable with it. So I did.

Celia's curd

Celia’s curd

Here’s the curd.

5.0 from 2 reviews
Microwave Lemon Curd
 
My Kitchen Stories: 
This recipe is adapted from www.figjamandlimecordial.com the quickest easiest lemon curd you will ever make. Mine is rejigged to suit my egg yolks, so please see her original recipe for using whole eggs
Ingredients
  • 2 lemons zested and juiced to make 200ml of juice (just under ½ pint)
  • 80gm of unsalted butter (3oz)
  • 200gm caster sugar (just under 7 oz- superfine sugar)
  • 8 yolks
Instructions
  1. Zest the lemons into a large microwave friendly bowl add the juice.
  2. Add the butter and caster (superfine) sugar.
  3. Microwave on high for 2 minutes (1100 watts).Then take it out and give it a whisk to mix in the sugar and incorporate the butter. Cool slightly,
  4. Beat the yolks well then add them to the juice mix and whisk well. Put back into the microwave for 30 seconds and whisk repeating the 30 second blasts till the mixture is hot but not boiling. After the second or third whisking you should notice that the mixture is quite thick or starting to get thick and is hot. Strain the mixture through a fine sieve
  5. Now that it is ready pour into sterilized jars ( approx 500gm or 16oz) and refridgerate
yolks in a bowl

yolks in a bowl

lemon curd

Cooked curd

Cooked curd

After the curd sat in the fridge overnight it was beautiful and thick and well set. When I saw this I decided that a tart was definitely the go. I love making pastry but not everyone has the time or inclination so I tried to think of a way to make a delicious dessert without having to make pastry. Thats when this happened in my head—a broken biscuit base and the addition of mascarpone and passionfruit. I had these in my kitchen ( see I am following the theme).

Tart with lemon curd

Tart with lemon curd

5.0 from 2 reviews
Lemon Curd & Mascarpone tart
 
My Kitchen Stories: 
Use a very firm lemon curd for this recipe or it will be a bit runny. This tart can be made entirely in the refrigerator however I baked my biscuit crust for an extra crunchy toasted taste. If you don't want to bake the base add 2 extra Tablespoons of butter to the crumb base
Ingredients
  • 1 small tart tin with a removable bottom.(8inch or 20cm) Oven 180C /350F
  • 150 gm (5oz) plain biscuits- milk arrowroot or similar
  • 1 Tablespoon of honey
  • 80gm or 8 Tablespoons of unsalted butter
  • 1 cup firm lemon curd
  • 1 x 250gm ( 8oz) mascarpone
  • ½ teaspoon vanilla extract
  • 1 Tablespoon of powdered sugar ( or to taste)
  • 1x passionfruit mixed with 1 Tablespoon of powdered sugar
Instructions
  1. Put the biscuits, honey and melted butter into a food processor and blitz till fine.
  2. Push into the tart case forming a crust that is not too thick ( you will have half a cup of crumbs left over .You can spread it onto a tray and bake till golden and serve with fruit and icecream). Bake the crumb crust for 10-15 minutes or until it just starts to brown up a little. Refrigerate ( or freeze till cool and set)
  3. Mix the mascarpone icing sugar and vanilla In a medium sized bowl until mixed and a bit aerated. Fold in the lemon curd till incorporated.
  4. Pour ibto the shell ands refrigerate till firm or overnight
Notes
Make sure your base isn't too crumbly. if it is add a little bit more butter. 1 tablespoon at a time. You could also substitute coconut oil if you wanted
 

Easy Tart

Easy Tart

This is the pig that started all the trouble. I had some complications with this one. The icing was very soft, stretchy & sticky.

Now, why not head over to www.figjamandlimecordial.com to see what others are doing in their kitchen’s this month

Peppa Pig

Peppa Pig

signiture

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