Lemon tart

Ingredients

   1 quantity of sweet pastry
120g caster sugar
   2 lemons (zest and juice)
   5 egg yolks
180g butter, chilled and cubed

Method

1. Preheat the oven to 200C.

2. Heat the sugar, lemon juice, and egg yolk in a saucepan over a medium heat. Stir constantly until the mixture coats the back of a wooden spoon.

3. Add the butter piece by piece stirring all the time. Allow all the butter to melt and the curd to thicken slightly.

4. Pour mixture into a blind-baked 25cm tart base.

5. Cook for 10 minutes.

6. Allow to cool to room temperature on a wire rack.