Glazed Lemon Tart (Serves 8)
For the pastry:
450g plain flour
For the filling (makes extra):
7 or 5 large lemons, juice and zest
350g unsalted butter
6 whole eggs
10 or 12 inch tart ring
- To make the pastry, cream the butter and sugar together until well combined, then beat in the eggs, one at a time until fully incorporated into the mixture.
- Mix in the flour until the mixture comes together as a ball of dough.
- Tip the pastry out onto a floured work surface and knead briefly until smooth.
- Chill dough for an hour or until the dough has firmed up.
- Once firm, flour the surface and roll the pastry out to 2 – 3mm thick and line the tart case.
- Trim off excess pastry and place the lined tart case in the fridge or freezer to firm up.
- Once firm cover the base of the tart case with parchment paper and use baking beans to weigh the paper down. Blind bake the tart on 170°C for 20 minutes until golden in colour.
- Remove the baking beans and parchment and put back in for a further 5 minutes so the whole tart is the same colour.
- Remove and allow to cool while you make the lemon curd.
- To make the lemon curd, put all ingredients in a pan apart from the eggs and egg yolk.
- Beat the eggs and yolk together well and pass through a fine sieve before adding to the pan.
- Warm gently on a low heat using a spatula to avoid the curd catching.
- Once thickened, pour into the blind baked tart case. There will be extra curd left over which can be stored in an airtight container for up to a week or in a Kilner jar for longer.
- Bake the tart on 150°C for 10 minutes. Check to see if the curd has set, if not cook for a further 5 minutes.
- Remove from oven and allow to cool to room temperature before refrigerating.
Recipe kindly supplied by Stephan Guinebault, Head Chef, The Priory Hotel