Lemon Tart

Sweet Pastry

• 470g flour
• 100g icing sugar
• 200g butter, 2 cold and diced
• ½ teaspoon salt
• 2 free-range eggs

Filling

• 4 lemons, zest only
• 250ml fresh lemon juice 300g caster sugar
• 340g salted butter, cubed
• 6 free-range eggs
• 6 free-range egg yolks

Garnish

Candied lemon slices, edible flowers.

To prepare the pastry, place the flour, icing sugar, butter, and salt in a food processor and pulse until the mixture resembles finebreadcrumbs. Add the eggs and continue to pulse until the dough just comes together. If it seems a little dry, add one or two tablespoons of iced water and blend until it comes together. Turn the dough out onto a lightly floured surface, shape it into a disc, wrap it in cling film and refrigerate it for at least 30 minutes.

Preheat the oven to 200°C.

Roll the chilled pastry out on a lightly floured surface until about 3 mm thick. Line your Le Creuset 24cm Fluted Tart Dish with the pastry, gently pressing into the edges. Trim any excess, prick the base with a fork and return to the fridge for 15 minutes to firm up. Line the pastry with baking paper and fill with baking beans. (You can also use rice or dried beans) Blind-bake for 30 minutes, then remove the paper and beans. Decrease the oven temperature to 180°C and bake for a further 15 minutes, until golden. Set aside tocool.

For the filling, place the lemon zest, juice, sugar, and butter in a medium saucepan. Whisk until the butter has melted and the sugar has dissolved. In a separate bowl, whisk together the eggs and yolks. Gradually whisk the egg mixture into the warm lemon mixture. Continue to cook, stirring constantly, until the curd has thickened enough to coat the back of a spoon. Remove from the heat andstrain through a fine sieve into a clean bowl. Allow to cool slightly.

Pour the filling into the cooled pastry shell, smoothing the top with a spatula. Return to the oven for 10-15 minutes, until the filling is just set around the outer edge but still wobbly in the centre. Remove from the oven, cool slightly, and refrigerate for 4-6 hours.

Garnish with candied lemon slices and edible flowers before serving.