This one is a bit of a challenge, not because it is difficult to make but because it uses some different techniques.
I promise that it is well worth the effort.

Because it uses no cream in the making it has a much brighter lemon filling that the normal lemon tarts and is lighter and more digestible after a meal.

The main difficulty is that you have to whip the eggs while they are over a heat.
Now unless you have Herculean biceps (or have a willing accomplice who has) much the easiest way to do this is to use a hand held electric beater- borrow or steal an extension cord if you haven’t got a socket near the cooker.

In its way this recipe is to me as satisfying as making a mayonnaise because it shows the capacity eggs have to turn into a pale creamy mousse with a little work and heat.

(For a change this recipe becomes an excellent orange tart if you substitute two oranges for the three lemons)

Lemon Curd Tart

Pastry:
110g (4 oz.) Flour
50g (2oz.) Butter
50g (2 oz.) Caster Sugar
1 Whole Egg

Filling:
Rind and Juice 3 Lemons
175g (6 oz.) Caster Sugar
3 Whole Eggs
4 Egg yolks
150g (5 oz.) Unsalted Butter.


First make the pastry.
Either : Dice the butter and rub it into the flour and sugar using your fingertips until it is like crumbs and then bind with the egg.
Or : Put the butter and flour and sugar in a food processor and pulse together, when like crumbs add the egg and bind together.

Let this stand in the fridge for 30 mts. before use.
Roll out to generously fill an 8" to 10" flan tin and push well into the edges to allow it to shrink. Prick all over with a fork and cover with tin foil.
Weigh down with beans and bake at 200C 400F Gas 6 for 10 mts.
Take off the foil and bake again for a few minutes to brown and crisp.
(If you want the pastry to remain crisp and separate from the filling for a day or two you can paint it with a little egg wash before this second baking.)
Let this cool.
Beat the whole eggs, the egg yolks, the lemon rind and juice and the sugar together and pour into a stainless saucepan.
Put this on a low heat and, whisking it constantly and making sure it doesn’t come to the boil, beat it until it thickens. This will take about 10 mts of care.
Pour this mixture into the flan case and bake at 150C, 300F, Gas 2 for 15 to 20 mts until just set.
Let it cool and if you need to refrigerate it take it out 30 mts. before serving to bring back to room temperature.
If you must, serve with whipped cream or ice cream.