BroughtonKitchen

This georgous lemon tart is the perfect dessert. The pastry is buttery and the filling has a lovely zesty lemon tang.

Ingredients

4 unwaxed lemons
butter 170g cubed
eggs - 4 large or 5 medium
egg yolk x 1
caster sugar 220g
all butter short crust pastry 2 x 250g packs

Method

Juice the lemons and get 150ml, also zest 3 of the lemons. Add this juice, butter, eggs and sugar in to a pan over a low-medium heat. Stir continuously for 10-15 mins , once everything has melted bring momentarily to a simmer for a few seconds then sieve in to a bowl before cooling in a fridge for 30 mins.

Roll the pastry out to 2mm by placing in between two sheets of clingfilm. Next press the pastry over the tins you have chosen fitting it in to the corners of each mold

Now blind bake the pasttry in the tins for 20 minutes

Once cooked allow to completely cool then take the pastries out of the tins.

Next pour in the lemon curd in to the pastries and place in the fridge for 1 hour before serving.