Lemon Tart

Rather than make a runny custard to fill the tart and run the risk of a messy haemorage all over your oven, the custard is this recipe is cooked on the stove top.

It is still zingy and rich, but the flip-side of its stability is a slightly "curdier" filling which many find more appealing. Whisking the mix until it's cool before filling the tart case goes someway to lightening the texture.

Ingredients:

For the pastry:
9 oz plain flour (sifted)
4 oz soft butter
4 oz icing sugar (sifted)
1 egg.

For the filling:
Juice and zest of 3 lemons
125g of egg yolks
200g of eggs
150g of unsalted butter
175g of caster sugar

Method:
For the pastry:
1. For the pastry: Put the butter and icing sugar into a bowl - preferably one attached to an electric mixer, and whisk until pale and fluffy. Add the egg and flour and slowly mix until just combined into a soft and slightly sticky dough. Wrap in clingfilm and chill for 1 hour. This pastry can be made a day in advance.

2. Roll out the pastry to no thicker than ¼cm and use to line a deep 9 " tart tin. Line with clingfilm, fill with baking beans and bake at 180°c for 10 minutes. Lift out the clingfilm and beans, brush the tart case with beaten egg, return to the oven and cook for a further 10 minutes or until golden.

3. For the filling: Place the filling ingredients in a heavy saucepan and stir until the butter melts. Cook until the mixture reaches 82°c, stirring constantly, otherwise it will not set. This is where a thermometer is indispensible. You can buy one here.

4. Pour the mixture into the pre-cooked tart case and chill.

5. To serve: cut the tart into wedges, dust the tops liberally with icing sugar and caramelize with a blowtorch.