Lemon Custard Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, diced</li><li class="ingredients-single-item">25g icing sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the lemon custard:</li><li class="ingredients-single-item">4 large eggs</li><li class="ingredients-single-item">150g caster sugar</li><li class="ingredients-single-item">100ml double cream</li><li class="ingredients-single-item">150ml fresh lemon juice (from about 4-5 lemons)</li><li class="ingredients-single-item">Zest of 2 unwaxed lemons</li><li class="ingredients-single-item">For decoration (optional):</li><li class="ingredients-single-item">Icing sugar for dusting</li><li class="ingredients-single-item">Fresh berries</li><li class="ingredients-single-item">Fresh mint leaves</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm fluted tart tin with removable base</li><li class="equipment-single-item">Baking beans or uncooked rice</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Fine mesh sieve</li><li class="equipment-single-item">Microplane or fine grater</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. Place the flour, salt and diced butter in a food processor and pulse until the mixture resembles fine breadcrumbs. This cold butter technique is crucial for a flaky crust as the small butter pieces will create steam pockets during baking. Alternatively, use your fingertips to rub the butter into the flour until it resembles breadcrumbs.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the icing sugar and pulse briefly to combine. Then add the egg yolk and gradually add just enough cold water (2-3 tablespoons) while pulsing until the dough just comes together. Don't overwork the dough or it will become tough - stop as soon as it forms clumps.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and gently bring it together into a disc shape without kneading. Wrap in cling film and refrigerate for at least 30 minutes. This resting period is essential as it relaxes the gluten and firms up the butter, preventing shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 180°C (160°C fan). Roll out the chilled pastry on a lightly floured surface to about 3-4mm thickness, making it large enough to line your tart tin with a little overhang. Work quickly to keep the dough cool.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Carefully drape the pastry over your rolling pin and transfer it to the tart tin. Gently press the pastry into the edges of the tin without stretching it. Trim off excess pastry, leaving a small overhang to allow for shrinkage. Prick the base all over with a fork to prevent air bubbles forming.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Line the pastry case with baking parchment and fill with baking beans or uncooked rice. This blind baking technique prevents the pastry base from rising. Bake for 15 minutes, then remove the beans and parchment and bake for a further 5-10 minutes until the pastry is lightly golden and feels dry to the touch. Trim any overhanging pastry to create a neat edge.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>While the pastry case cools slightly, prepare the lemon custard. Reduce oven temperature to 160°C (140°C fan). In a large bowl, whisk together the eggs and caster sugar until pale and slightly thickened but not foamy - too much air will cause the custard to puff up and then sink during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Add the cream, lemon juice, and lemon zest, whisking gently to combine. Pass the mixture through a fine sieve to remove any egg strands or zest pieces, creating a perfectly smooth custard. This straining step is crucial for that professional silky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Place the pastry case (still in its tin) on a baking sheet positioned on the middle shelf of the oven. Carefully pour the lemon custard mixture into the pastry case, filling it almost to the top. This oven-filling technique prevents spills when transferring.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake for 25-30 minutes until the filling is just set with a slight wobble in the center. The custard will continue firming up as it cools. Be careful not to overbake or the custard may crack and become rubbery instead of silky smooth.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove from the oven and allow to cool completely in the tin on a wire rack. The cooling process is important for the custard to set properly. Once cooled, refrigerate for at least 2 hours or overnight for the best texture and flavor development.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Before serving, carefully remove the tart from the tin. If desired, dust lightly with icing sugar and decorate with fresh berries and mint leaves. Serve chilled or at room temperature for the most vibrant lemon flavor. The tart will keep in the refrigerator for up to 3 days, though the pastry will soften slightly over time.</li></ol>