My daughter and I were watching a cooking show on TV and she reminded me that we hadn’t made a lemon curd tart in a while. So we decided to make one for dessert. I pulled out my much-thumbed-through cookbook and it wasn’t too long before we had a tart ready.
For the pastry:
2 cups flour
I cup butter
1 tablespoon icing sugar
A pinch of sat
2 beaten eggs
Cut the butter into small bits and mix it into the flour till it resembles breadcrumbs. Add the icing sugar, and salt. Make a well in the centre and add the egg, a little at a time till the dough comes together. You might not need all the egg. Wrap the pastry dough in cling wrap and refrigerate for an hour. Then, roll it out between two sheets of cling wrap and line a pie dish. Blind bake till done.
For the lemon curd:
4 eggs, beaten
Juice of 2 large limes +zest of one
½ cup butter
1 ½ cups sugar
Mix all together and cook on a double boiler till it gets thick.
Fill the tart case with the lemon curd. Enjoy!