3 ways with lemon curd

Explore the full potential of this traditional, tart citrus spread

Experiment with this tart citrus spread

Lemon and pistachio bakewell tart

40 45 MINUTES + CHILLING + COOLING SERVES 10 | EASY

shelled pistachios 200g

plain flour 50g, plus extra for dusting

ready-rolled shortcrust pastry 375g sheet

butter 185g, softened

caster sugar 185g

lemon 1/2, zested and juiced

cardamom pods 6-8, seeds crushed

eggs 2 medium

lemon curd 200g

icing sugar 50g

1 Heat the oven to 180C/fan 160C/gas 4. Chop 30g of the pistachios and set aside. Dust a worksurface with flour, unravel the pastry, and roll out until large enough to line a 20cm tart case. Sprinkle over the chopped pistachios, then lightly press them in by rolling out the pastry again. Use the pastry to line the tart case. Chill while you make the frangipane.

2 Blitz 150g of the remaining pistachios in a food processor until very finely chopped. Beat together the butter and sugar in a large bowl using an electric whisk. Add the lemon zest, crushed cardamom seeds and a large pinch of salt. Crack in the eggs and whisk everything together to combine. Tip in the chopped pistachios and flour, then fold to combine.

3 Spoon the lemon curd into the chilled tart case, spreading it out over the base. Spoon over the frangipane. Smooth the surface, then bake in the centre of the oven for 35-40 minutes or until golden and the filling is set with a slight wobble in the middle. If it’s starting to look a little too dark in the oven, cover with foil.

4 Leave the tart to cool. Mix the icing sugar with enough lemon juice to make a thick, drizzly icing. Drizzle this over the cooled tart. Roughly chop the remaining pistachios, then sprinkle over to serve.

PER SERVING 609 kcals | fat 38.1G saturates 15.7G | carbs 56.1G | sugars 35.5G fibre 3.7G | protein 8.5G | salt 0.6G