500g plain flour
180g pure icing sugar
150g cold butter, diced
4 egg yolks
16 large free range eggs
3 cups freshly squeezed lemon juice
750g castor sugar
600ml pure cream
1. In a food processor, blend the flour, icing sugar, salt and cold butter until it resembles fine breadcrumbs. Tip into a large cold bowl and make a well in the centre. Pour in the milk and yolks and gently knead until a smooth paste forms. Wrap in cling film at let rest in the fridge for 1 hour.
2. Roll the pastry out to about 5mm thickness on a floured workbench, brushing off excess flour. Carefully roll the pastry sheet around the roller and roll over a loose-based tart shell pushing the pastry into the edges. Trim the excess pastry for the top of the shell and rest in the fridge for a minimum of 2 hours.
3. Pre-heat the oven to 170C. Using rice or blind baking beads, blind bake the tart shell for approx 25 minutes or until the gloss from the butter has dried. Remove the blind baking paper and rice and place back into the oven to cook until lightly golden. Brush immediately with egg yolk to create a 'seal' between the filling and the pastry. Cool on a wire rack.
1. Pre-heat oven to 120C.
2. Whisk together the eggs and sugar until just combined, then whisk in the lemon juice and the cream. Strain through a chinoise into a clean container.
3. Place the tart shell into the oven on the middle rack and carefully pour the lemon curd into the shell taking care not to overpour or spill the curd.
4. Bake in the oven for approx 35 minutes or until just set. It will have a wobble like just set jelly. Take out of the oven and cool on a wire rack.