Last Friday we travelled up north to a beautiful little cottage at the Lake of Menteith to begin the hen weekend celebrations for Abi, the most gorgeous of brides-to-be. The journey was eventful, to say the least. My train was late which in turn made us late picking up the (funky) hire car, half of us got lost on the drive up (due to misdirection, not our own fault of course), we were unexpectedly faced with a pot-hole ridden single track road snaking up the side of a mountain and the airbag light in Kirsty’s car kept coming on. However, good things come to those who wait and once we had finally made it to the cottage, unpacked and put “Now That’s What I Call A Wedding!” on the sound system, it was all worth it. What ensued was a night of food, cocktails, games, onesies, surprises, shots, more cocktails and extremely enthusiastic singing. It all began with an afternoon “tea” – I say “tea” because instead of pots of tea we had pots of Pimms. It’s how it should be done.
The girls had whipped up finger sandwiches, vanilla cheesecakes and red velvet cupcakes, and my personal offering was mini lemon curd tarts. I needed something that would keep well for 2 days and would also travel well. So instead of baking the lemon filling into the tart cases, I made separate tart cases and a pot of lemon curd. All that needed to be done at the cottage was to spoon the curd into the cases and adorn each one with a raspberry. Simple.
This is my grandmother’s recipe for lemon curd and it is delicious. As in, eat-it-from-the-jar-with-a-spoon mouth-wateringly delicious. It reminds me of spring because she, and now my mum, would make it around Pessach (or Passover) time when there is an excess of egg yolks leftover from the Pessach baking. The pastry recipe is a sweet shortcrust pastry from Katie Stewart’s Cookbook. This book is the bible in our kitchen. Although this description in The Telegraph’s obituary for Katie Stewart refers to a different one of her cookery books, the exact same applied to ours: “Unlike some recipe books from the early 1970s, Katie Stewart’s book remains timelessly useful. Alongside the glossily pristine compendia of Gordon Ramsay, Sophie Dahl, Ottolenghi et al, The Times Cookery Book is almost always recognisable from its broken spine and pages dog-eared and stained with the oil and gravy of many years’ service. Clean replacements are hard to find.”. Never have truer words been spoken.
The golden rule of pastry is “Cold, cold, cold”. Keep everything in the fridge until you need it, run your hands under the cold tap and perhaps even open a window. If you don’t have white cooking fat, then just use all butter, but it will enhance the flavour and crumbly texture of the pastry. I wanted my curd to be very set, so took it to a fairly thick consistency. Be careful when doing this as you don’t want the mixture to curdle.
Ingredients (makes 12 tarts, with a little pastry and a half jar of lemon curd to spare) 4 tbsp cold milk 25g caster sugar 100g butter 15g white cooking fat 225g plain flour
A pinch of salt