Recipe #23 Lemon Tart

Serves: 8

Ingredients

For the Tart

120 grams flour

40 grams powdered sugar

60 grams of cold butter, cut into small pieces

2 tblsp of cold water

For Lemon Curd

10 tblsp of Lemon Juice

4 large eggs

320 grams castor sugar

220 grams unsalted butter (room temperature)

1 tblsp cornstarch

Few drops of lemon extract

Few drops of yellow liquid food colour

Method

For Tart

-Sift the flour and sugar, mix and add to a bowl. Add cold butter and with your fingertips crumb the mixture. It should come to a breadcrumb-like consistency

-Now gradually add water little at a time to combine the mixture in dough like consistency. Knead it until it does not stick to the bowl. Flatten the dough and wrap it with cling film. Refrigerate for 15 mins

-After 15 mins, place the dough on a floured surface and using a rolling pin, start rolling from the centre. Rotate the disc slightly after every rolling to avoid the edges from cracking. Roll the dough to a 1/8’ thickness (2 coins width)

-Take a pie dish or individual tart shells and cut circles 2 inch wider than the mould and place it in the dish/ shells

-Refrigerate the mould for 15 mins

-Preheat the oven at 180deg c

-Now, remove the tart shells/ pie dish and using a fork poke the bottom as well as the sides to avoid fluffing during baking process

-Bake at 180deg c for 20 mins or until the tarts become golden brown

-After 20 mins, remove it from the oven and let it cool on the racks

For Lemon Curd

- In a saucepan, add whole eggs and whisk lightly with a whisker. Add castor sugar, butter into it.

- In a small cup, take the lemon juice and add corn starch to it and mix it well till there are no lumps in it and pour this mix into the egg saucepan

- Place the saucepan on medium heat and whisk continuously for 7 to 9 until all the ingredients melt and get incorporated. Whisk until the mixture gets thickened. Once thickened, lower the heat and whisk for 1 minute. (Don’t let the mixture come to a boil. If by chance the mixture shows cooked egg bits then just strain the mixture in a sieve while its hot)

- Now add the yellow food colour and lemon extract and whisk

- Pour the lemon curd into the cooked tart moulds and refrigerate it for 2 hours before serving

Happy Baking!