A group of ten friends, down the South Coast of Australia, gathered for a long weekend and this was the foodie highlight of the trip - all the men took turns stirring the custard base as this amazing tart came together. We chipped away at this intensely rich and decadent tart over the whole 3 days, bit by bit after almost every meal - it was just so amazing!
Based on the recipe by the fabulous ladies from the River Cafe in London.
Pictured: Actual Lemon Tart from the South Coast
Pastry
350g plain flour
Pinch salt
225g cold unsalted butter, cubed
100g icing sugar
3 organic egg yolks
Using hands or a food processor bring all ingredients together into a ball and knead until smooth and combined - start with the flour, salt and butter till resembles crumbs, then add sugar then yolks.
Refrigerate for 1 hour minimum
Filling
Finely grated zest and juice 7 lemons
350g caster sugar
6 whole eggs
9 yolks
300g unsalted butter, softened
Heat oven 180°C.
Grate cold pastry into a 30cm (12 in ) loose-bottomed pie tin and press down with fingers. Prick the pastry with a fork at regular intervals.
Bake pastry blind for about 15-20 minutes or until light golden brown. Cool.
Meanwhile make the filling -
Tip all ingredients except butter into large saucepan pan low heat and whisk until till eggs broken and sugar dissolved
Add half butter and continue to whisk
At this point the eggs will start to cook and coat the back of spoon
Add remaining butter until it gets thick
It’s very important to whisk continuously throughout the process until the curd is really thick. This takes some time – 1-1.5 hours but it vital to give a plump but smooth finish to the tart.
Remove to cold surface and continue to whisk until lukewarm
Boot up oven to 230°C.
Spoon filling into case cook till it has browned on top, around 5-8 minutes
Serve warm with crème fraîche, or full fat sour cream.
Serves a large crowd! (Sometimes for a few days!)