le­mon tart

Serves 10 TO 12

Condé Nast House & Garden - - GOURMET -

This recipe makes dou­ble the amount of pas­try you need, but you can freeze half to use at a later stage. 350g plain flour

225g cold un­salted but­ter, cut into cubes 100g ic­ing sugar, sifted 6 whole eggs

12 egg yolks finely grated zest and juice of 7 le­mons

350g caster sugar 300g un­salted but­ter, soft­ened

1. For the sweet pas­try, pulse the flour and but­ter with a pinch of salt in a food pro­ces­sor, un­til the mix­ture re­sem­bles coarse bread­crumbs. add the ic­ing sugar, fol­lowed by 3 of the egg yolks and pulse. The mix­ture will com­bine and leave the sides of the bowl. re­move the pas­try, wrap in cling film and chill in the fridge for at least 1 hour. 2. Pre­heat the oven to 160°c. coarsely grate half the pas­try into a 30cm loose-bot­tomed fluted flan tin, then press it evenly onto the sides and base. chill in the fridge for 15 min­utes. Freeze the re­main­ing pas­try. 3. Line the pas­try case with grease­proof pa­per and fill with raw rice or dried beans (or bak­ing beans). Bake blind for 20 min­utes. re­move the pa­per and rice, then bake for a fur­ther 10 min­utes or un­til golden brown. Leave to cool. 4. Mean­while, make the fill­ing. Put all the re­main­ing in­gre­di­ents, ex­cept the but­ter, in a large saucepan over a very low heat and whisk un­til the eggs have bro­ken up and the sugar has dis­solved. 5. add half of the but­ter and con­tinue to whisk. at this point the eggs will start to cook and the mix­ture will thicken enough to coat the back of a spoon. add the re­main­ing but­ter and con­tinue whisk­ing un­til the mix­ture be­comes very thick. It is im­por­tant to keep whisk­ing through­out the cook­ing process to pre­vent the mix­ture from cur­dling. 6. re­move the pan from the heat and set it on a cold heat­proof sur­face. con­tinue to whisk un­til the mix­ture is luke warm. Mean­while, pre­heat your grill to full heat. 7. spoon the le­mon fill­ing into the pas­try case and leave to set­tle for 5 min­utes. grill un­til the top is mot­tled brown – this should take 3 to 5 min­utes. cool be­fore serving. n

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