For the curds:
1.5 litres full cream milk
4 tablespoons of fresh lemon juice
For the tart:
shop bought or home made short crust pastry
For the filling:
140g caster sugar
2 beaten eggs
Rind and juice of 1 lemon
140g of currants
Plenty of grated nutmeg
Entered by Christine Taylor on 17/11/2013
When my mother made this when I was a child you could buy the curds in cartons but I find them difficult to find so when I came across this recipe to make your own I thought I would revive this wonderful tart that I loved so much.
To make the curd:
1) Very slowly bring to simmer the milk. When small bubbles appear round the edge of the milk, turn off the heat.
2) Add the lemon juice and gently stir for a second
3) Leave to cool
4) Place the mixture onto a piece of cheesecloth or muslin, tie up with string and hang in the fridge overnight above a bowl to sieve out the whey from the curds.
5) Remove the curds from the muslin, dispense with the whey and set the curds to one side.
To make the tart:
1) Melt the butter very slowly in a pan.
2) Leave to cool
3) Line a 23cm loose-bottom flan tin with the pastry and bake blind for 15 mins at 180°C/160°C fan/gas 4. Leave to cool.
4) In a bowl put the sugar, eggs, juice and finely grated rind of the lemon and the currants and mix together
5) Stir in the curds carefully so as not to break them up.
6) Add the melted butter and nutmeg to taste and stir gently.
7) Place in cooled pastry case
8) Bake in the oven for 40 mins at 180°C/160°C fan/gas 4 until golden brown