Ingredients

• For the tart shell
• 1 1/2 cups all-purpose flour
• 1/2 cup icing sugar
• 2/3 cup softened butter
• pinch of salt
• 1 egg yolk
• For the lemon curd
• 6 lemons
• 6 large eggs
• 1 1/2 cups caster sugar
• 1 1/2 cups cream
• To serve
• Icing sugar
• Cream

Directions

• 1. In a large bowl mix the softened butter and icing sugar to a cream with a wooden spoon then beat in the egg yolk. Add the flour and salt and rub the butter mixture and flour together with your fingers until crumbly.
• 2. Add the egg yolk to the mixture and knead briefly until it forms a firm dough. Wrap in plastic wrap and leave to chill in the fridge for 30 minutes.
• 3. Roll out the pastry until very thin and line the quiche tin allowing a small amount of pastry to overlap the edges. Prick the base of the pastry with a fork and bake at 400°F for 20 minutes.
• 4. Grate the zest from the lemons into a bowl then add the juice from the lemons. Break the eggs into a large bowl and add the caster sugar and mix well. Add the lemon juice, zest and the cream and whisk gently.
• 5. Pour the mixture into the pastry case and bake at 350°F for 25 to 30 minutes until set.
• 6. Sprinkle with a little icing sugar and serve with cream.

Nutrition

Photos