The lemon curd tart 

Pastry Ingredients

225g plain flour

100g margarine

30g caster sugar

6 tbsps water


Mix the margarine and flour into crumbs.

Sieve in the sugar.

Add the water.

Pull together to make dough.

Once it’s all incorporated pop into the fridge in clingfilm for a bit (60 mins).

Meanwhile grease the tin.

Roll the pastry out.

Line your tin.

Pop in fridge again for 5- 10 mins.

Prick base with a fork and then bake blind for about 15 minutes.

Then bake again alone for 5 minutes.

Lemon Ingredients

Zest of 4 lemons

Juice of 4 lemons

100ml water

90g butter

4 egg yolks

100g caster sugar

3 tbsps cornflour

4 tbsp water


In a saucepan add the butter, water, lemon juice and lemon zest.

Heat until melted.

Mix the 3 tbsp cornflour and 4 tbsp water.

Whisk the egg yolk and caster sugar together.

Add the cornflour water mixture.

Whisk egg mixture into the saucepan mixture bit by bit.

Pop saucepan back on to boil until sauce thickens.

Then pour into pastry case.


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