Lemon tart

Lemon filling inside a pate sucree crust (not included). 6 hours start to finish.

Lemon curd filling

Ingredients

• 1/2 cup lemon juice (freshly squeezed)
• 2 tbsp lemon zest
• 4 large eggs
• 1/2 cup sugar
• 1 pinch salt
• 8 tbsp butter

Instructions

1. Combine lemon juice and zest in a saucepan.
2. Bring to a boil.
3. Remove from heat.
4. Whisk eggs, sugar and salt together.
5. Drizzle egg mixture into lemon mixture, while whisking.
6. Cook mixture over medium heat, stirring until a thick custard forms (~8 minutes).
7. Remove from heat.
8. Stir in butter.

Baked crust

Ingredients

• 9in tart crust Pate sucree

Instructions

1. Remove dough from refrigerator 15 mins before use (thaw in refrigerator overnight if frozen).
2. Place dough on a well floured surface.
3. Roll dough out into a 12in circle.
4. Press dough into a 9in tart pan.
5. Dock dough.
6. Refrigerate for at least 30 mins.
7. Preheat oven to 350F.
8. Place tart pan in oven.
9. Bake for 15 mins.
10. Rotate the tart pan 180 degreees.
11. Bake for 15 mins.
12. Remove from oven.
13. Let cool.

Tart

Ingredients

• 1 Baked crust (as above)
• 1 Lemon curd filling (as above)

Instructions

1. Bake the crust and leave it to cool (this would take 1 hour from removing the dough from the refrigerator).
2. Once the crust starts cooling, make the lemon curd filling.
3. Pour the filling into the crust.
4. Place filled tart into the refrigerator for 1.5 hours.
5. Serve with whipped cream or creme fraiche.