Lemon Curd Tart in Gluten-Free Pastry

• 2egg yolks, divided between pastry and filling
• 3eggs
• 200 ggluten-free plain flour
• 2 tbspice-cold water
• 150 mllactose-free double cream
• 2 tbspicing sugar, 1 tsp reserved for dusting
• 150 gcaster sugar
• 100 gcold butter, cubed
• 3lemons, zested and juiced

Method

1. 1Pulse the flour, 5 tsp icing sugar and cold butter in a food processor until it looks like fine breadcrumbs, about 20 seconds. Add one egg yolk and just enough ice-cold water to bring it into a soft dough; don't overwork it. Flatten into a disc, wrap and chill for 30 minutes.
2. 2Heat the oven to 180°C/fan 160°C. Roll the pastry between two sheets of baking parchment to a 3mm thickness and line a 23cm tart tin, pressing it gently into the corners. Trim the edges and prick the base. Line with parchment and baking beans and blind bake for 15 minutes.
3. 3Lift out the beans and parchment and bake for a further 10 minutes, until the base is pale golden and dry to the touch. Drop the oven to 160°C/fan 140°C.
4. 4Reserve a few fine strands of lemon zest for serving, then whisk the remaining lemon zest, lemon juice, caster sugar, eggs and remaining yolk in a jug until smooth, then whisk in the lactose-free double cream. The mixture should be glossy and pourable.
5. 5Set the warm tart shell on a baking tray and pour in the lemon filling right up to the rim; easiest done with the tray already on the oven shelf. Bake for 20–25 minutes, until the edges are set but the centre still has a gentle wobble when you nudge the tin.
6. 6Cool completely in the tin, at least 1 hour, so the curd sets to a silky slice. Lift out, dust lightly with the reserved 1 tsp icing sugar, scatter with the reserved lemon zest and serve.

Per serving

kcal

414

protein

6.2g

fibre

2.2g

carbs

45.9g

fat

23.1g