This simple and delicious recipe is a classic - handy for picnics as you can make the pastry the day before
Yield: Makes 1 large tart or 4 small ones
- 200g lemon juice
- 200g sugar
- 200g unsalted butter
- 4 eggs
For the sweet pastry
- 150g unsalted butter, cold
- 250g plain flour
- 3g salt
- 100g sugar
- 1 egg yolk, about 20g
- To make the pastry, use a processor. Place the cold butter, flour, salt and sugar in and process until it resemble breadcrumbs. Now add your egg yolk and mix until a dough is formed. Gather together to form a disc shape, wrap in clingfilm and refrigerate for at least 20 minutes or overnight.
- Roll out the pastry until it’s about 2mm thick. Using your rolling pin, roll the pastry around the pin to help lift and place your pastry into a greased tart mould. Preheat the oven to 170ºC/gas mark 4. Using your fork, make a few holes in the pastry. Now cover the shell with baking paper and place some baking beans to avoid rising. Blind bake for 10 minutes. Take out the beans and bake for another 10 minutes. Leave to cool.
- To make the curd, combine lemon juice, sugar and butter in a metal bowl and place it over a pot with a small amount of water. Whisking gently, wait until the mix is fully dissolved, then add the eggs one at a time and keep whisking. Ensure the water does not boil. The curd is ready when it reaches a custard-consistency. It’s easy to check it – put your mixture on a cold plate; if stays together on it, it’s ready.
- Pass the lemon curd through a fine sieve to make it smooth. Allow to cool, pour it into the tart case, smooth it with a palette knife or the back of a spoon. Refrigerate for a few hours until set.
- Just before serving, sprinkle the tart with icing sugar. Serve with seasonal raspberries for extra pleasure.
Tip: Don’t handle the pastry too much. When you have rolled and placed it in your tin, place it back in the fridge while getting on with the curd.