Ingredients

Serves 4-6

1 sheet of sweet shortcrust pastry
200 ml lemon juice
350 gr castor sugar
4 eggs
8 gr of gelatine leaves
200 gr of unsalted butter

Method

Lay the pastry in a tart mould. Cover with a piece of grease-proof  paper and  rice for weight and place in the oven at 180ºC until cooked. The grease proof paper is there to stop the pastry browning.  This is known as blind baking. Set aside.

In a bowl whisk the eggs and sugar together until creamy then add the lemon juice. Cook over a bain-marie (double boiler) until it reaches a thick but pouring consistency. Then add the gelatine and butter.

Pour the lemon curd in the pastry casing and set in the fridge for few hours before cutting.

And if it’s not fatty enough for your liking, serve with a generous spoon of cream fraîche!