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Lemon tart
Lemon tart
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Prep Time:
600 minutes
Cook Time:
20 minutes
Total Time:
620 minutes
Ingredients:
  • Pure icing sugar, to serve
  • 3 lemons
  • 4 eggs
  • 185g Marie or Nice biscuits, processed to fine crumbs
  • 0.63 gm ground nutmeg
  • 90g butter, melted
  • 215.00 gm caster sugar
  • 125g butter, chopped
Instructions:
  • Prepare a 24cm (base) loose-based round flan pan by lightly greasing it, ensuring it's 2cm deep. In a bowl, mix together biscuit crumbs, cinnamon, nutmeg, and butter. Press this mixture into the base and up the sides of the pan. Refrigerate the pan for 1 hour before proceeding.
  • To make lemon curd, grate the zest of 1 lemon finely. Juice all lemons. Whisk eggs and sugar in a heatproof bowl until combined. Add lemon zest and 2/3 cup lemon juice, whisking continuously. Set the bowl over a pot of simmering water (without touching the water) and cook for 20-25 minutes until thick. Stir in butter off the heat.
  • Place the luscious lemon curd into the chilled tart case. Seal it with a protective layer of plastic wrap and let it rest in the refrigerator overnight. Just before serving, sprinkle a delicate layer of icing sugar on top for a beautiful finish. Enjoy!

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