Recipe: Lemon tart
We like to use Amalfi lemons for this tart when they are in season, but any lemons are fine, say the Boglione family
We like to use Amalfi lemons for this tart when they are in season, but any lemons are fine, say the Boglione family. Whichever type you choose, it’s a good idea, if you can, to heat them above the stove before squeezing them: this will soften the fruit and help release their juices.
For the sweet pastry
- 150g unsalted butter, softened
- 75g caster sugar
- 235g strong white flour
- 15g ground almonds
- ¼ tsp salt
- 2 large egg yolks
- 2 large eggs
- ½ a vanilla pod, seeds removed and whisked into the egg
- zest of ½ a lemon
For the lemon curd
- 2 large eggs
- 3 large egg yolks
- 125g caster sugar
- ¼ tsp cornflour
- 3 tbsp finely grated lemon zest, from about 4 lemons
- 115ml lemon juice, from about 3 lemons
- 85g unsalted butter, cut into small pieces
- Butter and flour a 23cm tart tin. Begin by making the pastry. Cream the butter and sugar together in a large bowl, then sift in the dry ingredients and add the eggs, vanilla and lemon zest. Mix gently until you have a light, soft pastry. Add a spoonful more flour if it is very sticky. Wrap the dough and rest in the fridge for at least 20 minutes.
- Once rested, roll out the pastry until it is around 5mm thick and about 5cm larger than the tart tin all the way around, then press gently into the case. Rest again in the fridge for 20 minutes while you preheat the oven to 180°C.
- Once chilled, line the case with baking paper and baking beans, making sure they’re pushed into every indent of the case, which helps ensure crisp edges. Blind bake for around 25 minutes, until golden brown. Leave to cool.
- For the lemon curd, whisk together the eggs, egg yolks, sugar and cornflour in a medium saucepan. Whisk in the lemon zest and juice. Cook over a medium-low heat, stirring constantly, until thick enough to coat the back of a wooden spoon – it should take about 7 minutes.
- Remove from the heat and whisk in the butter, a piece at a time. Pour the filling into the cooled tart shell. Bake for about 30 minutes, or until the filling is browned, slightly puffed and set. Cool completely before serving.