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Lemon curd tart
Lemon curd tart
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Total Time:
30 minutes
Elevate your lemon tart with citrus-infused pastry for a delightful texture inspired by Mediterranean and French culinary traditions.
Ingredients:
  • 120 g icing sugar plus extra for dusting
  • 320 g sheet of ready-rolled puff pastry (cold)
  • 5 lemons (120ml juice total)
  • 4 large free-range eggs
  • 150 g raspberries
Instructions:
  • 1. Preheat the oven to 190°C/375°F/gas 5. Dust icing sugar on a clean work surface. Unroll puff pastry, discard the paper, dust with more icing sugar, grate the zest of 2 lemons, roll it tightly, slice into 1cm discs, press together to form one piece of pastry. 2. Rub a 24cm non-stick ovenproof frying pan with olive oil. Arrange pastry discs around the sides and base, pressing them together well. Bake in the bottom of the oven for 20 minutes, until lightly golden. 3. Grate the zest from remaining lemons into a large heatproof bowl. Squeeze in 120ml juice. Whisk in icing sugar and eggs. Place bowl over simmering water, whisk continuously for about 10 minutes until thickened. Remove from heat. Pour lemon curd into pastry case. 4. Finish under a hot grill for a few minutes. Serve at room temperature with fresh raspberries on top and on the side, covering pastry edges with foil if needed.

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