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Lemon tart
Serves 4 Cakes, Bread and Pastries
For the sweet pastry
- 150g unsalted butter, softened
- 75g caster sugar
- 235g strong white flour
- 15g ground almonds
- ¼tsp salt
- 2 large eggs, plus 2 large yolks
- ½ vanilla pod, seeds removed and whisked into the egg
- zest ½ lemon
For the lemon curd
- 2 large eggs, plus 3 large yolks
- 125g caster sugar
- ¼tsp cornflour
- 3tbsp finely grated lemon zest (from approx. 4 lemons)
- 115ml lemon juice (from approx. 3 lemons)
- 85g unsalted butter, cut into small pieces
Method
Butter and flour a 23cm tart tin. To make the pastry, cream the butter and sugar together in a large bowl, then sift in the dry ingredients and add the eggs, yolks, vanilla and lemon zest. Mix gently until you have a light, soft pastry. Add a spoonful more flour if it is very sticky. Wrap the dough in cling film and allow to rest in the fridge for at least 20 minutes.
Once rested, roll out the pastry to around 5mm thick and 5cm larger than the tart tin all the way around, then press gently into the case. Rest again in the fridge for a further 20 minutes while you preheat the oven to 200C/180C F/Gas 6.
Once chilled, line the case with baking paper and baking beans, making sure they’re pushed into every indent of the case to help ensure crisp edges. Blind bake for around 25 minutes until golden brown, then leave to cool.
To make the lemon curd, whisk together the eggs, yolks, sugar and cornflour in a medium-sized saucepan, then whisk in the lemon zest and juice. Cook over a medium–low heat, stirring constantly, for around 7 minutes, until thick enough to coat the back of a wooden spoon.
Remove from the heat and whisk in the butter, a piece at a time. Pour the filling into the cooled tart shell and bake for around 30 minutes or until the filling is browned, slightly puffed and set. Allow to cool completely before serving.
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