Lemon Tart

Steps

• Prep: Heat the oven to 150°C (300°F).

  Tip: Noticeably lower than most bakes in this book — a starch-free egg filling has almost no margin against overheating.

• Filling: Whisk the eggs and sugar together until smooth, then whisk in the lemon zest, lemon juice, and melted butter until fully combined.
• Filling: Strain through a fine sieve into a jug to catch the zest and any bits of cooked egg white from the whisking.

  Tip: Straining is what gives this the smooth, glassy set a good lemon tart is known for.

• Bake: Pour into the blind-baked shell and bake until the edges are set but the centre still jiggles like a not-quite-set jelly when the pan is nudged.
  ⏱ Start 20 min timer

  Tip: Pull it looking underdone. It firms up entirely as it cools — a filling that looks fully set in the oven has already gone past the point of a smooth curd.

• Cool: Cool completely at room temperature, then chill before slicing.
  ⏱ Start 90 min timer