Lemon tart

The Tart Crust

1. Mix egg yolks and heavy cream in a large bowl.

2. Add the flour, salt, sugar, and butter to the bowl and mix until well combined to form a dough.

3. Knead the dough together, shape it into a ball, and flatten it into a disk. Put it in a plastic bag and place it in the fridge to chill for about 1 hour.

4. Sprinkle flour onto the working surface and the rolling pin. Roll the dough into a circle, transfer it to a 9-inch tart pan, and press it firmly into the bottom and sides.

5. Slice off the excess dough along the top edge, patching any gaps if needed, then poke holes across the base with a fork. Freeze the tart shell for 30 minutes.

6. Place the frozen crust on a baking sheet. Bake for 20 minutes at 180°C or until lightly golden, then take it out.

   

The Lemon Curd

1. Zest the lemon before you make the juice.

2. Add all the lemon curd ingredients to a pan and mix well over low heat.

3. Stir constantly until the butter melts and the mixture becomes thin and watery. Soon, the magic happens: the curd will thicken and start to bubble (total time is about 15–17 minutes).

4. To check if the lemon curd is ready, dip a spoon into the mixture; if it coats the back of the spoon, it is ready (about 80°C).

   

The Lemon Tart

1. Pour the lemon curd into the tart shell and smooth the surface. Bake for 10 minutes at 180°C or until the edges are just set.

2. Let the tart cool for 1 hour at room temperature, then refrigerate it for 2 hours before serving.