170g butter, cubed
4 large or 5 medium eggs, beaten
1 large or 1 medium egg yolk
220g unrefined caster sugar
375g frozen Cooks’ Ingredients All Butter Shortcrust Pastry, thawed (2 x 250g in one pack)
- Roll the lemons on a work surface with the palm of your hand (to make them release more juice). Juice them and measure out 150ml. Place the juice, zest, butter, eggs and sugar in a saucepan over a low–medium heat and stir continuously for 10–15 minutes (do not allow to simmer) until the butter has melted and the sugar has dissolved. Increase the heat a little and stir until it begins to simmer; simmer for 5 seconds, then remove from the heat. Pass the mixture through a fine sieve into a bowl. Cover with clingfilm to avoid a skin forming. Place the bowl in the fridge to cool for 30 minutes.
- Roll the pastry between 2 sheets of clingfilm to a thickness of 2mm. It should be 10cm wider than the tart case. Preheat the oven to 180C, gas mark 4. Peel off the clingfilm, roll the pastry around a rolling pin, lift it over a 23cm tart case and unroll it so the edges hang over the sides. Press the pastry to fit the tin leaving the edges overhanging to trim after baking (this will ensure the tart case is unaffected by the pastry shrinking). Prick with a fork and leave to rest in the fridge for 30 minutes.
- Take a sheet of parchment larger than the tart tin and scrunch it up. This will make it easier to fit into the corners of the tart. Place baking balls or coins on top and place in the oven for 20 minutes.
- Remove the parchment and baking balls or coins and return the tart to the oven for 10 minutes until golden brown. Take the tart out of the oven and allow to cool completely before running a knife around the edge of the tin to remove the excess pastry. Carefully lift the tart case out of the tin.
- When cold, pour the lemon filling into the centre of the tart allowing the lemon curd to flow evenly to the edges. Place in the fridge for 1 hour before serving with crème fraîche and fresh raspberries if they are in season