- 9 egg yolks
- 4 lemons zest and juice
- 250g sugar
- 300g butter
- 500g plain flour
- Pinch of sea salt
- 250g unsalted butter, chilled and diced into small cubes
- 50g caster sugar
- 1 tsp vanilla extract
- Finely grated zest of 1 lemon
- 1 organic free-range egg, plus 1 egg yolk
- 80ml ice-cold water
- Preheat oven to 220 degrees
- Sift the flour and salt into a mound on a cool surface. Scatter the butter, sugar, vanilla and lemon zest over the flour, then toss the ingredients together using a knife or pastry scraper. Make a hollow in the middle and add the whole egg, yolk and water and toss again.
- Gather the dough close to you and, with the heel of your hand, work it away in a quick movement. Keep bringing the dough back to you and working it until it is evenly combined. (Don’t worry if little bits of butter show through, it is important not to overwork the dough).
- Once the dough has come together, continue to knead for a minute or so, very lightly. Wrap the pastry in greaseproof paper and chill for 20 minutes (no longer or it will be too difficult to roll out). As the pastry chills, make the lemon curd.
- Remove from the fridge and blind bake for 15 minutes.
To make the tart
- On a low heat melt all the curd ingredients slowly, otherwise it will curdle, this should take approximately 8 - 10 minutes.
- Turn off the heat and allow the mixture to cool by putting it in another bowl.
- Pour the mixture into the pastry case so that the curd is thicker than the base of the pastry. But do not over fill as will bubble over.
- Bake in oven at 240C for 5-6 mins
- Cool to room temperature then place in fridge for 2 hours