(inspired by a David Lebovitz‘ recipe)
240g plain flour
1 small pinch salt
1 tbs caster sugar
180g chilled unsalted butter, cubed
1/4 cup icy cold water (pop it into the freezer)
1 cup fresh lemon juice
2 lemons, finely zested
1 cup caster sugar
160g unsalted butter
4 eggs (preferably free range organic)
4 egg yolks (preferably free range organic)
Start with the pastry. Put the flour, salt and sugar into a food processor. Add the cubed butter and pulse a few times or until the butter mixture resembles breadcrumbs. Add the water and pulse a few more times until the pastry comes together. Remove it from the food processor and place the dough on a lightly floured surface and knead it gently into a disc. Be careful not to overwork the dough.
Wrap the dough in plastic wrap and pop it into the fridge for 20 minutes.
Preheat the oven to 180C.
Roll out the dough as thinly as possible and press into a lightly greased 23cm tart tin with a removable base.
Line with greaseproof paper and load with rice or baking weights and bake for 10 minutes. Remove the paper and bake for another 10 minutes or so. The pastry should be golden brown and well cooked.
To make the filling, add the lemon juice, lemon zest, sugar and butter to a non stick saucepan and stir to melt the butter.
Beat the eggs and egg yolks together in a small bowl.
When the lemon butter mixture is melted, add a tiny amount to the eggs and whisk promptly. Then pour the egg mixture into the lemon mixture. Stir over a low heat until the mixture starts to thicken (this won’t take long).
Pour the mixture through a fine mesh sieve into the tart shell that you’ve prepared earlier.
Smooth the mixture over with a spatula and bake in the oven for 5-10 minutes to set the curd.