Lemon tart

published on 18 April, 2018 at 11:25
Ingredients:
For the pastry:
2 eggs;
350 g (12 oz) flour;
150 g (5 oz) sugar;
1 tsp baking powder;
150 g (5 oz) butter.
For the filling:
1 egg yolk;
200 g (7 oz) sugar;
80 g (3 oz) corn/potato starch;
zest and juice of 2 lemons;
500 ml (2 cups) water.

Instructions
Preheat oven to 180C/350F.
Whisk dry ingredients. Add butter and eggs.
Knead the pastry until it comes together. Chill is fridge for 30 minutes.
To make the filling whisk all ingredients together until smooth and lump-free. Place over small heat and cook, stirring all the way through, for 5-7 minutes or until thick.
Cut the dough in half and roll out. Place one half on the bottom of a baking pan, add cooled lemon curd on top.
Cut another half of the rolled out dough into strips and place the strips on top. Cut off any excess.
Bake at 180C/350F for 45 minutes. Let cool down, remove from the baking pan and sprinkle with powdered sugar.
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