Lemon Curd Tart in Gluten-Free Pastry

Ingredients

• 1 egg yolk
• 3 eggs, plus 1 extra egg yolk
• 200 g gluten-free plain flour
• 2 tbsp ice-cold water
• 150 ml lactose-free double cream
• 2 tbsp icing sugar
• 150 g caster sugar
• icing sugar, to dust
• 100 g cold butter, cubed
• 3 lemons, zested and juiced

Method

1. Pulse the flour, icing sugar and cold butter in a food processor until it looks like fine breadcrumbs, about 20 seconds. Add the 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. Heat 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. Lift 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. Whisk the lemon zest, lemon juice, caster sugar, eggs and extra yolk in a jug until smooth, then whisk in the lactose-free double cream. The mixture should be glossy and pourable.
5. Set 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. Cool completely in the tin, at least 1 hour, so the curd sets to a silky slice. Lift out, dust generously with icing sugar and serve.