![]() ![]() If the dough immediately starts to crack once you start rolling, it’s too cold-give it a few more minutes to warm up. Using one of the disks, roll it out on a floured work surface. Wrap the disks in plastic wrap and refrigerate them for at least 30 minutes Divide the dough into two equal parts and form each into a disk. Transfer the dough to a lightly floured surface and shape it into a ball. You might not need all of the water (I use the whole 1/2 cup when I weigh the flour), you’re looking for a flaky broken up dough, not a cohesive ball. If not, turn the machine on again and drizzle in a bit more water. ![]() Give the dough a pinch-if it sticks together, it’s ready to go. Stop the machine once the mixture starts to come together and looks a bit flaky. With the food processor on, drizzle in cold water through the tube and lemon zest. Pulse until the mixture looks crumbly with larger, pea-sized chunks of butter. Sprinkle the cold butter over the flour mix in the food processor. Put the flour, sea salt and sugar, if using, in a food processor and pulse to combine. ![]() For all purpose flour - 2 1/2 cups (11.25oz)Ģ sticks (8 ounces) unsalted butter cut into 1/2 inch cubes Transfer to a glass bowl or container, place a layer of plastic wrap on the surface of the lemon curd and refrigerate.Ģ 1/2 cups (11.5oz) plus extra for rolling, Gluten free flour - I used Bob’s Red Mill 1 to 1 GF flour. Pour the mixture into a saucepan and cook over low heat, stirring constantly, until thickened (will continue to thicken after cooling), about 8 to 10 minutes. Zest the lemons and mix into the sugar, set aside.Ĭream the butter and then beat in the sugar and lemon zest mix.Īdd the eggs, 1 at a time and then add the lemon juice and salt. It is delicious on yogurt, parfaits, cheesecakes, scones, biscuits…or anywhere else you might want some light lemony deliciousness! Lemon Curd Recipeġ stick unsalted butter at room temperature It can easily be frozen and used when needed. You may have a bit of lemon curd left over but that is a good problem to have. If someone didn’t say that it was gluten free you would never know the difference and I love that. And this gluten free crust is absolutely my favorite! I use it in all my tarts and pies and even savory dishes like pot pie too. It’s light and refreshing and the perfect finish to a meal. If you are looking for a little fancy gluten free treat to make than this recipe is it! These tarts are perfect for a get together with friends, a tea party or a holiday like Easter or Mother’s Day! You can change up the flavor by topping them with different types of fresh fruit or a dollop of whipped cream….or both :) ![]()
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