The day I made the lemon curd a friend of mine called, with, hilariously, a lemon drizzle cake (I will get the recipe: a moist, lemony delight of a cake) and we spread some lemon curd on top to add to the taste explosion. The following day I had a yen for lemon tart, and so doctored a recipe and came up with this concoction. It didn’t rise as I had imagined it would (should), but oh gosh, was it good
FOR THE PASTRY (makes double the amount you will need)
Mix 500g plain flour and 150g icing sugar into a large bowl, add 250g cubed butter and rub until the mixture resembles breadcrumbs.
Add 4 egg yolks and mix quickly with a fork; if it is still a little dry and not coming together, add water a teaspoon at a time. When it all just comes together (in a pliable ball, not sticky) wrap it in cling film and let rest overnight in the fridge.
When you are ready to make the pie, roll out the pastry and fit in a 23cm fluted pie dish. Prick the base a few times with a fork, line with some baking parchment, weigh down with some baking beans, and bake blind for approximately 10 minutes, then remove the parchment and the beans and cook further for another 15-20 minutes, until golden.
FOR THE FILLING
100g caster sugar
150ml double cream
6 tablespoons of lemon curd.
Beat all the ingredients except for the curd, then fold the curd in quickly. Pour into the baked crust and cook at 180′C for approximately 30 minutes until just set then let cool.
Sprinkle a little icing sugar and eat, in the usual way: with a spoon from the pie dish in large greedy spoonfuls (cream or ice cream is optional!!)