A traditional French-style lemon tart with creamy, dreamy lemon curd filling, you will definitely fall in love when it melts in your mouth.
Ingredients
10.5 OZ / 300 G sugar
8 EA lemons
8 EA egg yolks
2.5 OZ / 70 G corn starch
3.5 OZ / 100 ML water
10.5 OZ / 300 ML all purpose flour
0.5 TSP salt
5.5 OZ / 150 G butter
3.5 OZ / 100 ML iced cold water
Directions
Cube butter and add into the mixing bowl along with the flour and salt. Insert the measuring cup, knead for 45 seconds.
Add iced water through the hole until the dough is formed, knead for 30 seconds. Each flour has a different water content so consistency may vary. You have to alter the water volume.
Remove the dough from the bowl. Shape into a flat circle and allow to rest for at least 30 minutes in the fridge.
Roll out tart dough in a 7-inch pie case and blind bake for 20 minutes at 320°F|160°C with baking beans.
Remove the beans and brush the tart with one extra egg yolk. Bake for another 5 minutes.
Add egg yolks and sugar into the mixing bowl. Attach the butterfly whisk and mix for 3 minutes / speed 4 / stir. Decant into a bowl for later. Clean the mixing bowl.
Juice and zest the lemon. Add both to a bowl with the cornstarch and water, combine very well.
Add the lemon mix to the mixing bowl. With the butterfly whisk inserted, cook for 6 minutes / 250°F|120°C / speed 3 / stir.
Add sugar and egg-sugar mix to the mixing bowl and cook again for 5 minutes / 250°F|120°C / speed 3 / stir.
Pour the curd into the tart case and allow to set in the fridge for 1 hour. Slice and serve cold.
