Lemon Tart advice

[DaisyDiamond]

I have tried making a Lemon Tart a couple of times now to use a surplus of eggs but have had limited success. The flavour is great so I am determined to keep trying!

The recipe uses 6 eggs and 4 lemons (juice and zest) plus sugar and butter to make a lemon curd mixture until it slightly thickens in a pan but once it is put into the pastry case in the oven for cooking the curd goes lumpy! Although the sugar is dissolved, the first time I thought it was the sugar in the curd getting to hot and almost boiling so second time I cooked it at a much lower temperature but it still lumped up.

Could it be the fact that I used the lemon pulp with the juice? Any tips for a smooth, glossy lemon tart appreciated?

[blackkitty]

The recipe I used last time (off the internet) used cream and the eggs to set it rather than curd. But try this one, I'm sure you can use lemons instead of limes. Her recipes are generally pretty good.
http://www.foodnetwork.com/.../ina-g....../index.html

[Ken the Chef]

try this one

Tart au citron [Lemon Tart

Preparation time over 2 hours

Cooking time 1 to 2 hours

Ingredients
For the lemon tart
5 free-range eggs
190g/6¾oz caster sugar
250ml/9fl oz double cream
4 lemons, juice and zest
butter, for greasing
flour, for dusting
225g/8oz ready-made sweet shortcrust pastry
icing sugar, for dusting

Method
1. Preheat the oven to 200C/400F/Gas 6.
2. For the lemon tart, crack the eggs into a bowl and whisk gently to break up the yolks. Add the sugar and mix well. Add the cream and the lemon juice and stir. Pass the mixture through a sieve, then add the lemon zest and set aside.
3. Grease a 20cm/8in flan ring with butter. Roll out the pastry on a lightly floured surface to make a circle large enough to fit over the flan ring. Using the rolling pin, carefully lift the pastry over the ring and gently press into the ring. Allow the pastry to overhang the edges of the ring slightly. Line with a circle of greaseproof paper and fill with rice or baking beans.
4. Transfer to the oven and bake for about 15 minutes. Remove from the oven and remove the beans and greaseproof paper, then return to the oven for five minutes, or until the tart case is lightly browned.
5. Turn the oven down to 150C/300F/Gas 2 and pour the lemon mixture into the tart case. Bake in the oven for about an hour, or until the filling is just set and the pastry is golden-brown.
6. Remove the tart from the oven and trim off the edges of the pastry. Leave to cool completely, then place in the fridge to chill for about two hours.
7. Preheat the grill to medium.
8. Dust the top of the tart generously with icing sugar then place under the grill until caramelised.[optional]

[kate&rob]

why do i torment myself by looking at these lovely sounding puds when i'm on a diet??? that recipe has got my mouth watering ken