Golden Date Juice Lemon Curd

Its time to get those taste buds tingling with our datelicious lemon curd tart.

Not only is this perfect to give you a zesty energy boost. It also is refined sugar free. Golden date juice concentrate replaces caster sugar in the original recipe so it makes this treat even more indulgent and leaves you feeling a little less guilty…

Ingredients

Juice and zest of 4 lemons

180g of golden date juice concentrate (replaces 200g caster sugar)

80g unsalted butter, cubed (reduced from 100g)

3 eggs, plus 1 egg yolk

1 tsp of cornflour

 

Method:

  1. In a heavy based saucepan, place the lemon zest and juice, cornflour, clear date juice concentrate, eggs and egg yolk. Whisk gently to combine all the ingredients
  2. Heat the mixture on a gentle heat for 5-7 minutes or until the mixture is creamy and thick enough to coat the back of a spoon. Whisk the mixture constantly to prevent curding.
  3. Add the butter into the saucepan and stir until completely dissolved.
  4. Remove the lemon curd from the heat and set aside to cool, stirring occasionally as it cools. Once cooled, spoon the lemon curd into sterilised jars and seal. Store in the fridge until ready to use.

Lemon curd tarts recipe

Ingredients

Pastry

100g butter

200g plain flour

15g Clear DJC (replaces 30g icing sugar)

1 egg

Pinch salt

Water to bind

Curd

Juice and zest of 2 lemons

90g of clear date juice concentrate (replaces 100g caster sugar)

40g unsalted butter, cubed

1 large egg, plus 1/2 egg yolk

½ tsp of cornflour

 

Method:

  1. Preheat the oven to 200C/400F/Gas 6.
  2. Blend the pastry ingredients together gradually adding water to form a smooth dough. Set aside for 15 minutes to relax the dough.
  3. Roll the pastry until ¼ inch(0.65cm) thick and line individual tart moulds. Leave the dough to relax again for 10 minutes.
  4. Prick the dough with a fork and add parchment discs on top of the pricked dough and fill the empty shell with baking beans.
  5. Bake blind for about 10 minutes. Remove the parchment and baking beans and return the tarts to the oven to bake until golden brown.
  6. Remove from the oven and cool.
  7. Make the tart filling. In a heavy based saucepan, place the lemon zest and juice, cornflour, clear date juice concentrate, eggs and egg yolk. Whisk gently to combine all the ingredients. Heat the mixture on a gentle heat for 5-7 minutes or until the mixture is creamy and thick enough to coat the back of a spoon. Lightly whisk the mixture constantly to prevent curding. Add the butter into the saucepan and stir until completely dissolved. Remove the lemon curd from the heat and set aside to cool, stirring occasionally as it cools. Once cooled, spoon the lemon curd into the cooked pastry shells and leave to cool.

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