Lemon tart

By Hope Malau
03 December 2014

When curd is cooked you can draw an eight in the curd with a spoon and it should hold that eight shape for a couple of seconds.

Preparation time: 20 min Cooking time: 15 min Serves: 6


  • 30 ml (2 T) mixed nuts, toasted
  • 200 ml (¾ c) flour
  • 60 ml (¼ c) icing sugar
  • Pinch salt
  • 100 g butter
  • 1 egg yolk
  • 45 ml (3 T) olive oil

Lemon curd

  • 3 large lemons, zest and juice
  • 200 ml (¾ c) caster sugar
  • 10 ml (2 t) corn flour
  • 2 eggs plus 2 yolks
  • 100 g butter, cubed
  • Lemon slices to garnish

Preheat oven to 200C. Grease a 20 cm loose bottom tart pan.

1. Blitz nuts with flour, sugar, and salt in a blender until fine. Add butter and pulse until mixture resembles coarse bread crumbs with some small butter lumps. Add yolk and oil and pulse until just incorporated and very soft dough has formed.

2. Spread dough evenly over bottom and up side of prepared pan. Bake base for 10 minutes or until golden. Transfer to a rack to cool completely, about 30 minutes.

3. Cured: Whisk together lemon zest and juice, sugar, corn flour, eggs and yolks in a medium saucepan and bring to a light boil over medium heat, whisking constantly for 3 minutes. Remove from heat and whisk in butter until smooth.

4. Pour the lemon curd mixture into the completely cooled base and chill in the fridge for 2 hours or until firm on top. Garnish with lemon slices

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