Crisp shortcrust tart filled with a sharp, silky lemon curd.
Zest and juice
Blind baked
Blind bake a shortcrust pastry case in a 22cm tart ring at 180°C for 20 minutes until golden. Cool completely.
Whisk eggs, sugar, lemon zest and juice together. Cook in a bain-marie with butter, stirring constantly, until thick enough to coat a spoon.
💡 Keep the heat gentle — scrambled eggs are not a tart filling.
Strain the curd through a fine sieve and pour into the pastry case while still warm.
Refrigerate for at least 2 hours until set. Dust with icing sugar and optionally glaze with a blowtorch.