Amalfi Lemon Tart
Summary Not available
- 1 egg (beaten for egg wash)
- 5 lemons (Amalfi)
- 150 ml lemon juice
- 300 g caster sugar
- 300 g butter (unsalted and chilled)
- 6 eggs (organic/non organic)
- 9 egg yolks
1 Preheat the oven to 180°C
Line the tart case with baking parchment and fill with baking beans
Blind bake for 15 minutes until golden in colour
Remove the paper and baking beans, then return the tart case to the oven to bake for a further 5 minutes
Brush all over the inside of the case with egg wash to seal
Bake for another 5 minutes, then set aside
2 Preheat the grill to high
For the filling, combine the lemon zest and juice, sugar and butter in a heavy-based saucepan and heat gently until the butter has melted and the sugar dissolved
Whisk the eggs and yolks together in a bowl, then add to the saucepan
Stir over a medium heat until the custard mixture thickens (make sure it doesn’t boil or the eggs will curdle)
Still stirring, pour the filling into the tart case
3 Place the tart under the grill and cook until black patches appear on the surface of the filling
Leave to cool and set before serving
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