Name: LEMON TART recipe by Jayanthy Asokan at BetterButter
Prep time: 85 min
Cook time: 20 min
Total time: 105 min
Yield: 8
Ingredients: For Tart Crust; Flour 250 grams; Sugar powder 75 grams; Butter(cold) 125 grams; Water ice cold (optional); Lemon curd; Lemons 4; Unsalted butter 200 grams; Sugar 100 grams; Eggs 2; Cherries, lemon rind and mint leaves for garnishing.

Ingredients Serving: 8

For Tart Crust
Flour 250 grams
Sugar powder 75 grams
Butter(cold) 125 grams
Water ice cold (optional)
Lemon curd
Lemons 4
Unsalted butter 200 grams
Sugar 100 grams
Eggs 2
Cherries, lemon rind and mint leaves for garnishing.

Instructions

Tart crust
Chop butter into cubes
Mix flour and sugar and slowly rub the butter into the dry mix
Mix it in the foldand press technique
Add a little bit of cold water if necessary
Round the dough and fold it tight in a cling foil and refrigerate it for an hour
Take out from the fridge and bring it to room temperature before using it.
Roll the dough or press it in the Tart tin.
Bake it for 20 minutes at 180 degrees centigrade
Bring them out and cool them on a rack.
Lemon curd
Put the lemon zest and juice, sugar and butter into a heatproof bowl.
Sit the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl.
Stir the mixture every now and again until all of the butter has melted.
Lightly whisk the eggs and stir them into the lemon mixture.
Whisk until all of the ingredients are well combined, then cook for 10 to 12 minutes.
Stirring every now and then, until the mixture is creamy and thick enough to coat the back of a spoon.

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