Manual Solis Citrus Juicer Pro - 856 (page 57 of 61) (English, German, French)

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LEMON & LIME CURD TART

Serves 10

• Ingredients

For the tart:

200 g digestive biscuits, halved

120 g butter, melted

45 g (½ cup) toasted coconut chips,

to garnish

For the Lemon & Lime Curd Filling:

2 large lemons

2 limes

3 eggs

3 egg yolks

220 g (1 cup) caster sugar

125 g butter, diced

• Directions

1. Place biscuits in a food processor and

blend until the biscuits have been re-

duced to fine crumbs. Add melted

butter and blend until combined.

Spread crumbs evenly in a round bak-

ing dish, the base and sides should be

covered. Place in the fridge for 1 hour.

2. Finely grate the rind of 1 lemon and

1 lime into a large 2 liter (8 cup) mi-

crowave-safe bowl. Add eggs, egg

yolks and sugar and whisk until every-

thing is well combined.

3. Cut lemons and limes in half. Use the

citrus press to squeeze lemons and

limes into a jug. You will need 250 ml

(1 cup) juice.

4. Gradually add the juice to the egg

mixture, whisking constantly. Add but-

ter and keep whisking.

5. Set the microwave to medium (50%)

for 15 – 17 minutes. Put the mixture

into the microwave, whisking it every

minute until the mixture thickens.

6. Pour the mixture over the biscuit base

in the baking dish. Place in the fridge

for 4 hours or until set and biscuit

base is firm.

7. Just before serving, sprinkle with co-

conut chips to garnish.

• Tip

For a gluten free option, use gluten

free biscuits or cookies instead of di-

gestive biscuits.

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Solis Citrus Juicer Pro - 856 Manual

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