Lemon Tart

Preparation

Step 1: Blind bake the shortcrust base

Preheat the oven to 180°C. Roll out the shortcrust pastry into a buttered 24 cm tart tin, prick the base with a fork and line with parchment paper filled with baking beans. Blind bake for 15 minutes.

Remove the paper and beans, then bake for 5 to 7 more minutes until the base is nicely golden. Take it out and let it cool while you prepare the curd.

Step 2: Make the lemon curd

In a mixing bowl, whisk the eggs with the sugar until the mixture turns pale. Add the sifted cornstarch and mix to avoid lumps. Stir in the lemon juice, the zest and the cold water.

Pour everything into a saucepan and heat over low heat, whisking constantly. The curd will thicken gradually: take it off the heat as soon as it coats the back of a spoon, without letting it boil.

Step 3: Bake the curd

Off the heat, stir the butter cut into small pieces into the hot curd until fully incorporated. The curd becomes glossy and silky.

Pour the lemon curd over the pre-baked crust and smooth the surface with a spatula. Bake at 160°C for 10 to 12 minutes: the curd should be set but still slightly wobbly in the center.

Step 4: Cool completely

Take the tart out of the oven and let it cool at room temperature for 1 hour, then refrigerate for at least 1 more hour. The curd must be firm and cold.

Cooling is essential for clean slicing: never serve the tart warm, it would not hold its shape.

Step 5: Decorate and serve

Dust the top of the tart with icing sugar just before serving, or decorate with candied lemon zest and a few mint leaves.

Serve the lemon tart well chilled, cut into even slices. It keeps for 2 to 3 days in the fridge, under a cake dome or wrapped in plastic.