I was always a crazy fan of lemon and lime desserts, well all kinds of lemony things (as it is evident from the pictures) but recently I discovered a way of creating lemon garnishes that inspired me to revisit this lemon curd tart and a few cocktails. These were so easy to make by dehydrating in the oven at a really low temperature but the results so impressive. 

The lemon curd tart itself is a pretty simple recipe since I usually get a ready base/crust during busy times like now and the filling hardly takes time. Whether you want to make it for the holidays or a weekend indulgence or just to share with friends, there is hardly a person who does not love it’s sweet-tangy taste. The toasted meringue adds another layer of deliciousness but it’s optional. Over and above everything else, I love how bright and joyful a lemon tart looks. Perfectly reminiscent of an Aussie summer.
The dehydrated lemon garnishes were even more simpler for me as I had picked up a pack of frozen lemon slices from my local Woolies and since they were all pretty uniform in thickness and sizes, they baked up beautifully. 

Lemon Curd Tart
Makes a 6 inch round tart, serving 6-8 people

A 6 inch round pastry shell, cooked according to package instructions and cooled to room temperature.
2  eggs
2 egg yolks
3/4 cup castor sugar
80 g unsalted butter, chilled and roughly chopped
zest and juice of two lemons
1.5 tbsp water
1.5 tbsp powdered gelatine

Toasted Meri...