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Lyndey Milan's Lemon curd tart

Preparation time
15 mins + 60 mins resting + 15 mins freezing
Cooking time
40-50 mins



1 1/3 cup (200g) plain flour

90g icing sugar

90g unsalted butter, diced

1 egg

1 tbsp cold water (optional)

Lemon Curd Filling

4 eggs

1/3 cup (75g) caster sugar

300ml cream

300ml lemon juice (2–3 lemons)


1. For the pastry: put the flour and icing sugar into a food processor and very briefly combine. Add the butter and process until the mixture resembles breadcrumbs. Add the egg. When the dough balls together and clings around blade, stop. If this doesn’t happen add a little chilled water until it does. Remove, wrap in plastic wrap and refrigerate at least one hour or overnight.

2. Roll out the dough on a lightly floured board and line a high sided 24.5cm flan tin. Press gently into tin and use rolling pin to trim the excess from the perimeter. Prick all over with a fork, including the sides. Place in freezer for at least 15 minutes or until frozen (again overnight is fine). Place in preheated 200°C oven (180ºC fan-forced) and cook for 10–15 minutes until golden brown.

3. For the filling: reduce oven temperature to 170°C. Beat together the eggs and caster sugar until pale. Pour in the cream and finally, the juice. Pour immediately into the prepared pastry base and bake until just set, about 25–30 minutes.

4. Dredge with icing sugar and serve with whipped or thick cream.

Lyndey’s note: this is also delicious with lime juice. You will need about 7 limes.

Preparation time
15 mins + 60 mins resting + 15 mins freezing
Cooking time
40-50 mins


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