Lemon Tart

This is Theo Randall's recipe for an Amalfi Lemon Tart. We had the privilege of eating in his restaurant at the Intercontinental London a few years ago and the highlight of the meal was this dessert. Julie made it at home from this recipe and it was just as good!

Ingredients

for the pastry

175g plain flour

50g icing sugar

120g butter

3 egg yolks

for the filling

130ml lemon juice (from about 3 Amalfi lemons)

zest of 6 Amalfi lemons, unwaxed

200g sugar

200g butter

4 whole eggs

6 egg yolks

Method

Place the flour, icing sugar and butter in a food processor and mix until it resembles fine breadcrumbs. Add two of the yolks and pulse for 10 seconds. Pour into a bowl and bind together by hand. Wrap in clingfilm and leave to rest in the fridge for an hour. 

Roll out the pastry and press into a 22cm (9in) tart shell. Leave to rest again for a further half-hour while you preheat the oven to 190°C. Line the pastry with greaseproof paper and baking beans, and bake blind until golden, which should take 15 to 20 minutes. Remove the baking beans and paper and return to the oven for an extra five minutes. Brush all over with the last egg yolk, beaten, as soon as the case comes out of the oven. This will form a seal to keep the pastry crisp.

Mix the lemon juice, zest, sugar and butter in a bowl placed over a pan of simmering water (make sure the bottom of the bowl does not touch the water). Keep on a low heat until the butter has melted. Whisk the eggs and yolks together, and add to the bowl, stirring constantly with a wooden spoon. Continue to stir over a medium heat until it thickens to a lemon curd consistency. Still stirring, pour into the prepared tart shell.

Preheat the grill to hot and place the tart under it until black dots appear on top (this sets the custard). Watch it like a hawk – the pastry must not burn. 

Remove and cool before serving.