Pastry shortcrust (for a 26cm diameter baking tin)
- 200 gr flour T55
- 100g unsalted butter (put it out of the fridge 1 hour before using it)
- 5 cl very cold water
- 4 Lemon
- 4 eggs
- 150 gr sugar
- 100gr butter
Put the flour in a large bowl. Cut the butter into small pieces and add the flour. Using your fingertips, rub the butter into the flour until it looks like breadcrumbs. Add the cold water and start to mix the dough with your right hand. Sprinkle flour on a work surface with your left hand. Put the dough on the surface and knead until the dough is smooth and you can form a ball.
Wrap it and put in the fridge for 30 minutes.
Once the dough has rested, sprinkle a work surface and a rolling pin with flour. Roll out the pastry and lift into a 26cm diameter baking tin. Remove any excess pastry. Make a few holes in the bottom with a fork. Add baking beans or rice on the dough to weigh it down (put a sheet of baking paper in between), bake for 15 minutes, remove the paper and beans and cook the pastry for 5 more minutes. The dough has to be cooked. If not, put it back in the oven for 5 more minutes.
Now leave it to cool down and prepare the lemon curd.
Wash the lemons, zest 2 of them and juice the four of them. In a bowl, beat the egg with the sugar until the mixture whitens. Add the lemon juice and zests and mix well. Pour the mixture into a saucepan, put on low heat and stir until it thickens, it has to be creamy. Remove the saucepan from the heat and add the butter cut into small pieces, stir until the butter has completely melted in the mixture. Pour the mixture onto the cooked pastry crust and put in the fridge for at least 2 hours.
Recipe @flexi_healthy_kitchen, a lemon tart lover who worked on this recipe more than 6 months to get this creamy texture and tangy taste !