Lemon Curd Tart Recipe

How to Make Lemon Curd Tart

Method

Preheat oven to 160° (or 140°C fan forced).
Pastry: place flour, cornflour, sugar and butter in a food processor. Process until mixture resembles fine breadcrumbs. Add egg. Process until mixture just comes together. Remove dough and roll into a ball, then wrap in cling wrap. Refrigerate for 30 minutes.
Roll dough out between 2 sheets of baking paper until 5mm thick (about 30cm round). Remove top layer of baking paper. Carefully place dough-side down into pan. Peel off baking paper. Press into pan.
Line pastry with baking paper and fill with rice paper. Blind bake for 22 minutes, remove rice paper and bake for 6 minutes. Remove tart case from oven and allow to cool.
Dehydrated lemons: Preheat oven to 130°C (110°C fan forced). Arrange lemon slices on a lined baking tray and bake for 1 hour, turning once halfway through. Turn oven off and let lemon slices cool to room temperature.
Lemon curd: Cream butter, sugar and zest with electric mixer. Add eggs and mix well. Add juice and mix until just combined.
Pour mixture into a medium saucepan and cook over low heat, stirring constantly until thickened (approximately 5-8 minutes). Remove from heat. Fill the tart shell with warm lemon curd and refrigerate until set.
Meringue: Preheat oven to 100°C (or 80°C fan forced). Beat egg whites in electric mixer until soft peaks form. Gradually add sugar and beat until stiff peaks form.
Put meringue mixture into piping bag and pipe onto a lined tray and bake for 30 minutes.
Turn off oven, open door slightly and allow to cool in oven.
Garnish the cooled tart with lemons and meringues.
Serve and enjoy.