When it comes to lemon desserts, people are divided into 2 camps. either they hate it or they love it. I've eaten my fair share of horrid lemon desserts; the usual complaint being it being far too sour to be palatable.
I am very particular when it comes to the lemon curd; it cannot be too sour nor can it be too sweet. fortunately, this tart has just the right balance. The custard is seductively smooth and creamy almost like eating the lemony version of a creme brulee.
For this lemon tart, I took the recipe from here:http://www.exclusivelyfood.com.au/2009/04/lemon-tart-recipe.html. I halved the filling recipe for the lemon curd and it made just enough to fill about 6 eight cm diameter tartlets. The filling will soften the pastry over time so it's best to eat the tart as soon as possible. When making custard type tarts, I like to wrap the tart mould in aluminium foil and let them stand in a roasting pan filled with warm water. I find the filling will bake and set more evenly but that's just me :)
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