With a little bit of extra work, you could always top with meringue and have it as a lemon meringue pie but definitely try it in its pure state of deliciousness, would won't regret it.
Lemon Tart
Pastry
250g Plain Flour
75g Icing Sugar
180g Butter
2 Egg Yolks
Filling
6 Lemons (6 x Zest, 4 x Juice)
200g Caster Sugar
200g Butter
4 Whole Eggs
9 Egg Yolks
- For the Filling, place zest, juice, sugar and butter into a heat proof bowl over simmering water.
- Whisk continuously until the butter has melted and well combined (do not let it boil).
- In a separate bowl, whisk together the whole eggs and the egg yolks and pour very slowly into the lemon mixture, stirring continuously so as not to scramble the eggs.
- Stir for about 15-20 minutes until the mixture is thick enough to cover the back of a spoon.
- Set aside to cool.
- For the pastry, preheat the oven to Gas 3/170C/325F
- Place the flour, icing sugar and butter into a food processor and pulse to a breadcrumb texture.
- Add the egg yolks and pulse again until a pastry ball is formed.
- Turn the pastry out onto a lightly floured surface and gently knead until smooth.
- Cover the pastry in clingfilm and refrigerate for 1 hour.
- Roll out the pastry 2-3ml in thickness and place into a well greased 24 cm tart tin (I use a loose bottomed, fluted tart tin).
- Refrigerate the pastry again for 30 minutes
- Place a sheet of crumpled greaseproof paper into the tart tin and top with baking beans.
- Bake the pastry for 15 minutes
- Remove the baking beans and greaseproof paper and bake for a further 5-10 minutes until golden brown.
- Preheat the grill
- Sieve the curd filling into the tart shell and even out.
- Place the tart under the grill for a few minutes, turning every once in a while to allow the top to bubble and blister
- Remove and allow to cool. Dust with icing sugar and serve.
Sounds yummy :)Thanks for sharing the recipe.
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