250g softened unsalted butter
110g caster sugar
300g plain flour
pinch of salt
675g caster sugar
6 large eggs [room temp]
6 large lemons [juice and zest]
150g plain flour
icing sugar [to dust]
1 - Line a 25cm x 30cm baking tin with baking paper [the tin should be at least 2.5cm in depth]. Heat oven to 180C [160C fan].
2 - To make the pastry, cream together the butter and caster sugar. Once light and fluffy, add the flour and salt, mixing until just combined.
3 - Press the pastry dough into the lined baking tin, and place into the fridge for 10 minutes. Following this, bake in the oven for 20 minutes. Remove from the oven and allow to cool slightly.
4 - For the filling, whisk together the flour, zest and lemon juice, before adding the eggs and sugar.
5 - Pour the filling over the pastry and bake for 30 minutes, until the curd is set.
6 - Allow to cool before slicing - I like rectangular shapes. Just before serving, dust with icing sugar.
Top Tip: * You can add a twist to this recipe with the addition of blueberries or raspberries. Just dollop into the poured filling just before putting into the oven.