Classic Lemon Tart

Buttery sweet shortcrust shell filled with silky lemon curd. Sharp, bright, and not too sweet. The tart that I made for my pastry school final.

1. 1

   Make pastry: pulse flour, butter, and icing sugar in food processor until sandy. Add 1 egg yolk and 2 tbsp ice water. Pulse until dough comes together.

2. 2

   Shape into a disc, wrap, refrigerate 1 hour. Roll to 3mm and line a 23cm tart tin. Refrigerate 30 minutes.

3. 3

   Blind bake: line with parchment and baking beans, 180C for 15 minutes. Remove beans, bake 10 more minutes until golden. Set aside.

4. 4

   Reduce oven to 140C. Whisk 4 eggs, caster sugar, lemon zest and juice. Whisk in cream.

5. 5

   Strain through a fine sieve. Pour into warm tart shell.

6. 6

   Bake 25-30 minutes until the filling is just set — it should wobble like jelly in the centre.

7. 7

   Cool completely before slicing. Dust with icing sugar or serve with creme fraiche.