The lemon tart, or lemon curd tart, is a classic which never goes out of fashion. For the best possible result, it’s really important to make both the pastry and the lemon curd at home with the freshest ingredients. The flavour, fragrance and aroma that your tart will have will be unmatched, and it will disappear in seconds. The pastry that we suggest is perfect because it doesn’t have too much fat and is light and flaky. Once you master the recipe for this pastry, you’ll never be without and you’ll use it as a base for an infinite variety of other desserts for your family, day after day. And simply replace the lemon curd with a common Italian lemon cream, a fruit jam made a home, a chocolate or hazelnut cream, and success will be guaranteed.
Begin by making a lemon curd. While the curd cools, and thickens, prepare the pastry. Knead some flour, sugar, butter, egg and yeast into a dough. Divide the pastry into two parts, one slightly larger and a smaller one. Roll out the larger part, and arrange on the bottom of a baking tin: don’t worry if the pastry breaks, just seal it again with your fingers. Now pour the lemon curd over it. Roll out the second disk of dough, then cover the tart. Seal the edges well. Bake at 180°C for 30 minutes. Serve with a sprinkling of icing sugar.