This tart is my favourite coz I like things zingy and lemony. You can use the Rich tart dough from my previous recipe. Blind-bake the tart shell for 15 minutes. Pour in the lemon curd filling and bake for a further 30 minutes or till you see the edges is slightly brown.
For the lemon curd, you can make this in advance and keep it in the fridge. So here, I’ll just post the recipe for the lemon curd.
You will need :Juice of 2 medium sized lemons ( 3 will be too sour) 6 large eggs between 3/4 cup to 1 cup of sugar (depends on how sweet you want it to be, add gradually) 140 gm butter grated zest of the 2 lemons
Use a double boiler. On medium heat, mix and stir together the lemon juice, eggs and sugar till blended. Then add the butter and whisk till it becomes thick and smooth. This will take about close to 10 minutes. Use medium fire and make sure the custard doesn’t boil. Lastly add the lemon zest.
You will end up with a bit lemon curd leftover. Enjoy and treat it like jam or confiture. Yum ! Anyway enjoy the pics and see you in my FB and Instagram. Cheers !