Story and recipe by Anahita :

Lemon was made for me and you!

A salty-sweet shortcrust with just the right amount of vanilla makes an absolutely perfect cup for my lemon curd to sit in…

Oh! when I pull that tart out of the oven my heart melts as I set it on a rack to cool, the aroma of the shortcrust makes my heart sing! And when it’s all ready to demould and ready to serve, garnished with pomegranate arils or strawberries or whatever the fruit bazaar has to offer at the time.

That first bite as you sink your fork into that perfectly baked lemon curd, cracking the crust underneath that goodness will make you forget all you’ve ever been worried about.

This recipe is foolproof and I can bet my life on it, without a doubt! This recipe has brought me friendship and love and it’s all you’ll ever want! Am I exaggerating? Absolutely not! I’m letting this recipe out for you to try, bake it with love, with all your heart…

Ingredients:

For the crust

3/4 cup chopped cold butter

1/2 cup powdered white sugar

1 tbsp vanilla extract

1 3/4 cup flour

For the lemon curd

1 1/2 cups powdered sugar

1/2 cup flour

3 eggs

1/2 cup freshly squeezed lemon or lime juice

Add your chopped up cold butter to a mixing bowl with the sugar, salt, flour and vanilla extract. Using your hands ( clean hands ) mix it all together lightly, do not knead it too much let the dough be a crumble.Grease your pie tray with butter or cooking spray, I use a 12-inch tray, press your dough into it, fork it and pop it into the freezer

Meanwhile, pre-heat your oven to 180 degrees C, when done, on a low stand bake the crust for 15-16 minutes at 180 degrees. While that’s getting baked, start putting your lemon curd together. Whisk your eggs, sugar, lemon juice and flour until smooth, I like to add a pinch of yellow food colour. When your crust has baked pour the lemon curd into the crust and bake it for another 20 minutes at 180 degrees C.

Pull it out of the oven and let it cool, dust it with sugar, or dress it with berries or fruits you love! Serve it with a dollop of vanilla ice cream.

Sometimes, a lemon tart is all you need…