Ingredients FOR THE PASTRY
· 250g plain flour
· 175g butter
· 75g sugar
· 1 egg
· pinch of salt
Ingredients FOR THE LEMON CURD
· 200ml freshly squeezed lemon juice (3-4 lemons)
· 200g caster sugar
· 180g butter
· 4 egg yolks
· 2 whole eggs
· zest of two lemons
· 2 tbsp cornflour
· pinch of salt
· icing sugar for dusting
· raspberries (optional)
METHOD
STAGE 1: PASTRY—Preheat oven to 200ºC. Rub together the flour and butter to form crumbs. Add the rest of the ingredients and mix well to form a dough. Chill for one hour before using. Roll out the pastry on a lightly-floured surface then press into a 12-inch pie dish (or individual ramekins) and prick with a fork. Bake for 10-15 minutes until golden, and leave to cool before chilling once again in the fridge.
STAGE 2: LEMON CURD—Melt the butter and sugar together in a pan, then add the lemon juice and heat until gently bubbling. In a bowl, combine the egg yolks, eggs, lemon zest, salt and cornflour and whisk with an electric whisk until thick and creamy. Fold into the hot lemon juice mixture, turn the heat down low and cook for five minutes or so until thick—do not allow to boil. Remove from the heat and pour into the prepared, chilled tart case (or ramekins). Cover with cling film, chill overnight in the fridge and sprinkle with icing sugar and raspberries, if desired, to serve.
Latest Comments
How brave!
Posted by David July 29, 2011 23:53:15