Lemon Curd Tart

Ingredients

9 egg yolks
4 lemons zest and juice
250g sugar
300g butter

Pastry

500g plain flour
Pinch of sea salt
250g unsalted butter, chilled and diced into small cubes
50g caster sugar
1 tsp vanilla extract
Finely grated zest of 1 lemon
1 organic free-range egg, plus 1 egg yolk
80ml ice-cold water

Method

• Preheat oven to 220 degrees
• Sift the flour and salt into a mound on a cool surface. Scatter the butter, sugar, vanilla and lemon zest over the flour, then toss the ingredients together using a knife or pastry scraper. Make a hollow in the middle and add the whole egg, yolk and water and toss again.
• Gather the dough close to you and, with the heel of your hand, work it away in a quick movement. Keep bringing the dough back to you and working it until it is evenly combined. (Don’t worry if little bits of butter show through, it is important not to overwork the dough).
• Once the dough has come together, continue to knead for a minute or so, very lightly. Wrap the pastry in greaseproof paper and chill for 20 minutes (no longer or it will be too difficult to roll out). As the pastry chills, make the lemon curd.
• Remove from the fridge and blind bake for 15 minutes.

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