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Dessert
Lemon Curd Tart
Ingredients
Cooking time:
25
Difficulty:
Medium
Course:
Diet:
Time:
Cooking method:
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Step 1
In a bowl, combine flour, sugar, salt, and cold cubed butter. Mix using the Smeg hand mixer until the texture becomes crumbly. Add the whole egg and the yolk, then knead until the dough comes together. Shape into a rectangle, line with baking paper, and place in the fridge for at least two hours.
Step 2
Roll out the chilled shortcrust pastry to a thickness of 6 mm and carefully press it into a tart mould. Trim the edges and gently prick the base with a fork to prevent bubbling.
Line the pastry with baking paper and fill with baking beans or uncooked rice to weigh it down—this helps prevent the pastry from puffing up or shrinking. Bake using the 'Tart' Smart Cooking function—available on selected Smeg ovens—or for 15–20 minutes at 180°C (fan) / 200°C (conventional) in a traditional oven. Remove the baking paper and weights for the final 5 minutes to allow the base to crisp up.
Step 3
Zest the lemons and squeeze out the juice. Strain the juice and add the cornflour and sugar in a saucepan. Place the pan on a medium heat on an induction hob and stir until the sugar dissolves. Gradually add the lightly beaten eggs and continue cooking the mixture in a bain-marie until thickened. Let the lemon curd cool completely.
To finish, fill the tart shell with lemon curd and decorate with meringues and lemon peel.
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