This isn’t a lemon tart made with cream and custard its a deliciously set, lemony curd tart. That’s how I love my lemon tart but if you had a tart case that was a little deeper you’d need to double the curd recipe.
I make this Lemon Tart in the slimline version as you can see by the picture. They are delicious of course! This has tangy Lemon Curd and cuts perfectly.
Favourite Cook Books No.There is a good reason that Lemon Tart is one of the most popular desserts on any restaurant menu. Stir it in, along with half a teaspoon of salt. Follow the instructions on the bottle to see how much to add, as different brands vary. Pour the milk into a dish or bowl and stir in half a teaspoon of salt and your rennet. In a saucepan, warm a litre of Channel Island milk to 37⁰C, also termed ‘blood-heat’. This recipe makes around 750g curd cheese. These days with the magic of science, we can produce it from bacterial culture. In the old days a piece of a freshly-slaughtered male calf’s stomach lining would have been popped into the milk (as still occurs in the production of some non-vegetarian cheeses). All you need is some gold top Channel Island milk, some rennet, salt, and some muslin or other cloth to drain the whey from the curds I have used an old pillowcase in the past with much success. It’s really easy to make your own curd cheese. I’ve always thought of this as a bit mean of the dairy farmer’s wife, but then again, she’d also have to tuck into umbilical cord pie the next day, so I suppose it evens out. It is particularly rich in nutrients and fat, and is yellowish in colour. Colostrum is the milk produced straight after a mammal gives birth. In dairy farms with several cows, special curd tarts would be made after the cows had calved, using the cows’ colostrum to make the curd for the tarts. The important thing is that there’s a Bank Holiday the next day and a whole week off for half term for the schoolkids. For those of you that don’t know (and who does?), Whitsuntide derives from the words White Sunday which is our name for Pentecost, which, if my memory serves me correctly, is the seventh Sunday after Easter. Most families kept their own cow in those days. Glad we got those issues out of the way.Ĭurd tarts were traditionally made around Whitsuntide from left-over curds from the cheese-making process and seem to originate in the early-to-mid 17 th century. Lastly, and as already mentioned, it’s a kind of cheesecake, and not some kind of custard tart as some people seem to think ( Mr Paul Hollywood, I’m looking at you). Another misconception is that lemon curd is spread on the pastry base of the tart. Not cinnamon, not nutmeg, and certainly not mixed spice. 
Also, the only spice to be used must be ground allspice (or clove-pepper as it used to be called in Yorkshire). These days it is difficult to get your hands on it, but it is very easy to make yourself, as you’ll see below. It must be curd cheese which is very different in taste and texture to cottage cheese. Now a few guiding words on the making of a curd tart: no matter what you read, and I want to be very clear on this, cottage cheese cannot be used.
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