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Lemon curd tart

A recipe from the Good Food collection.

Ingredients

Murdoch Recipe Article Lead - narrow
  • 3/4 cup plain flour
  • 1/4 cup custard powder
  • 1 tablespoon caster sugar
  • 60 g butter, chopped
  • 1 egg yolk
  • 1–2 tablespoons iced water

Filling

  • 2 eggs, lightly beaten
  • 1 teaspoon grated lemon rind
  • 1/4 cup lemon juice
  • 1/2 cup caster sugar
  • 1 tablespoon cream
  • 40 g butter, melted

Method

1. Preheat oven to moderately hot 210°C/190°C gas. Place flour, custard powder, sugar and butter in food processor. Using pulse action, press button for 30 seconds or until mixture is fine and crumbly. Add egg yolk and almost all the water, process for 20 seconds or until the mixture just comes together when squeezed, add more water if necessary. Turn onto a lightly floured board, knead gently to form a smooth dough. Cover with plastic wrap and refrigerate 20 minutes.

2. Brush a shallow 20 cm round flan tin with melted butter or oil. Roll out pastry between two sheets of plastic wrap to cover base and sides of tin. Line tin with pastry; trim edges.

3. Cut a sheet of greaseproof paper large enough to cover pastry-lined tin. Place over pastry and spread a layer of dried beans or rice evenly over paper. Bake for 10 minutes, remove from oven and discard paper and beans. Return to oven for 7 minutes or until pastry is golden. Cool.

4. To make Filling: Reduce oven to moderate 180°C. Mix together eggs, lemon rind and juice, sugar, cream and butter. Spread into prepared tin. Bake 35 minutes or until set. Leave to cool to room temperature; refrigerate 2 hours or until firm. Serve cold.

Main ingredient:
Eggs
Course:
Dessert
Occasion:
Midweek dinner, Family meals, Dinner Party

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