Sage Citrus Press BCP600 Instruction Book - Lemon & Lime Curd Tart
14
Lemon & Lime Curd Tart
Serves 10
200g digestive biscuits, halved
120g butter, melted
½ cup (45g) toasted coconut chips, to garnish
Lemon & Lime Curd Filling
2 large lemons
2 limes
3 eggs
3 egg yolks
1 cup (220g) caster sugar
125g butter, diced
1. Place biscuits into a food processor and process
until fine crumbs form. Add melted butter and
process until combined. Press biscuit mixture
evenly over base and side of a 22cm (base
measurement) round loose-based fluted flan tin.
Place in the fridge for 1 hour to chill.
2. Finely grate rind of 1 lemon and 1 lime into
a large 8 cup (2 Litres) capacity microwave-safe
bowl. Add eggs, egg yolks and sugar and whisk
until combined.
3. Cut lemons and limes in half. Using the citrus
press juice lemons and limes into a jug. You will
need 1 cup (250ml) juice.
4. Gradually add juice into egg mixture, whisking
constantly. Add butter. Microwave on Medium
(50%) for 15-17 minutes, whisking every minute
until mixture thickens. Pour over prepared biscuit
base. Place in the fridge for 4 hours or until set
and biscuit base is firm.
5. Just before serving sprinkle with coconut chips
to garnish.
TIPS
For a Gluten free option use gluten free biscuits or
cookies in place of digestives biscuits.
Lime Green Smoothie
Makes 1 litre
2 limes
2 cups (50g) baby spinach leaves
1 frozen banana, roughly chopped
1 cup (250ml) milk
1 cup (250ml) chilled coconut water
1 tablespoon light agave nectar
5 ice cubes
1. Finely grate rind of 1 lime into a jug. Cut limes
in half. Using the juicer squeeze limes into jug.
Transfer lime juice mixture to a blender jug.
2. Add remaining ingredients and secure lid.
Blend on high speed for 1 minute or until pureed
and smooth. Serve immediately.