Lemon Tart

A buttery, crumbly tart shell filled with a silky, tangy lemon curd. A classic dessert served chilled with coffee or on special occasions.

Ingredients

• 200 g (1 2/3 cups) white flour
• 210 g butter (cold, cubed)
• 240 g sugar
• 250 g (5) eggs
• 150 g (2/3 cup) lemon juice
• 10 g lemon (grated zest of 2 lemons)

Instructions

1. 1

   For the pastry, rub the flour, 110 g of the cold butter and 60 g of the sugar together with your fingertips until sandy; add 1 egg and bring the dough together without kneading, wrap in cling film and chill for 30 minutes.

2. 2

   Preheat the oven to 180 °C. Roll the dough to 3-4 mm thick, line a 24 cm tart tin and prick the base with a fork.

3. 3

   Press the edges well, line with parchment and fill with baking weights; bake at 180 °C for 15 minutes, remove the paper and weights and bake for 8-10 more minutes until golden, then let cool.

4. 4

   For the lemon curd, whisk the remaining 4 eggs, 180 g sugar, lemon juice and zest in a saucepan.

5. 5

   Cook over low heat, whisking constantly, for 8-10 minutes until the curd thickens and coats the back of a spoon; do not let it boil.

6. 6

   Remove from the heat and whisk in the remaining 100 g butter piece by piece until smooth.

7. 7

   Pour the curd into the baked shell, smooth the top and bake at 160 °C for 10 minutes, until just set with a slight wobble in the center.

8. 8

   Cool to room temperature, then chill for at least 2 hours before slicing.

Nutrition

Per serving