Lemon tartlet with light curd

Ingredients

For 1 serving

• All-purpose flour22 g
• Butter6 g
• Sugar12 g
• Eggs30 g
• Lemon juice20 ml
• Lemon zest2 g
• Cornstarch4 g

Contains: gluten, lactose, eggs,

Method

1. Preheat a conventional oven to 180 °C. Beat the egg in a small bowl and wash the lemon; grate the yellow zest and squeeze the juice.
2. In a bowl mix the plain flour with a third of the sugar, add the cold butter in small cubes and rub in with your fingertips until sandy, then add about a quarter of the beaten egg and knead quickly until the pastry holds together.
3. Roll it out between two sheets of baking paper to about 4 mm thick, line a tartlet tin and prick the base well; blind-bake for 15 minutes, until the case is golden, and let it cool.
4. Meanwhile, in a small pan, whisk the remaining egg and sugar with the cornflour, lemon juice and zest until there are no lumps.
5. Cook over low heat, stirring constantly, for 3–4 minutes, until the cream thickens and coats the spoon; don't let it boil for long or the egg will scramble.
6. Pour the cream into the case, level it and chill in the fridge for at least 30 minutes, until set.