Theo Randall's Amalfi Lemon Tart
The idea for this tart came from Lindsey Shere’s brilliant book Chez Panisse Desserts. In the original recipe, the lemon curd filling is made with Meyer lemons, which are thought to be a cross between a mandarin and a lemon. They are abundant in Berkeley, California (where Chez Panisse is), growing in people’s gardens there. I think the Amalfi, a beautiful large Italian lemon with a sweet taste and intense aroma, makes an excellent substitute in this classic tart.
You will need
- 1 26cm sweet pastry case
- beaten egg for egg wash
And for the filling:
- grated zest of 5 Amalfi lemons
- 150 ml freshly squeezed Amalfi lemon juice
- 300 g caster sugar
- 300 g unsalted butter, chilled
- 6 whole organic eggs
- 9 organic egg yolks
Preheat the oven to 180°C. Line the tart case with baking parchment and fill with baking beans. Blind bake for 15 minutes until golden in colour. Remove the paper and baking beans, then return the tart case to the oven to bake for a further 5 minutes. Brush all over the inside of the case with egg wash to seal. Bake for another 5 minutes, then set aside.
Preheat the grill to high. For the filling, combine the lemon zest and juice, sugar and butter in a heavy-based saucepan and heat gently until the butter has melted and the sugar dissolved. Whisk the eggs and yolks together in a bowl, then add to the saucepan. Stir over a medium heat until the custard mixture thickens (make sure it doesn’t boil or the eggs will curdle). Still stirring, pour the filling into the tart case
Place the tart under the grill and cook until black dots appear on the surface of the filling. Leave to cool and set before serving.