Perfectly sweet and perfectly tart, this Lemon Tart tastes like the best lemon bars in pie form. It walks the fine line between lush and decadent and light and zingy.
- 300g plain flour
- 150g unsalted butter
- 1/2 tbsp salt
- 120g icing sugar
- 3 egg yolks
- lemon zest
- 3 lemons (juice and zest)
- 80g butter
- 200g white sugar
- 4 whole eggs
- 2 spoons of gelatine
Make the dough from the listed ingredients until firm and smooth. Gather the dough into a ball and wrap in waxed paper and refrigerate for 30 minutes.
You want a fluted tart pan with a removable bottom that allows you to hold the bottom of the pan and slide the edge off to achieve a perfect crust. If you’re lining your pan with pie or tart dough before filling it, there’s no need to grease the pan.
Press the tart dough evenly into the bottom and up the sides. Freeze for 20 to 30 minutes until very firm. Prick the bottom of the tart shell with a fork and line the baking paper on top of the tart. Fill the tart shell with some beans or rice to form the pressure on top.
Bake 12 to 15 minutes until crust is set and just beginning to brown.
Remove foil and bake until crust is golden brown, 10 to 12 minutes more. Set the crust on a wire rack and cool completely.
Prepare the lemon curd. Whisk whole eggs and sugar in a saucepan until smooth, then place pan over a low heat. Add the butter, lemon juice and zest and whisk continuously until thickened. Strain through a sieve into the chilled tart. Stir 2 spoons of gelatine at the end if you want to get a firmer curd.
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