LEMON TART

BASE

170 grams butter
1/2 cup sugar
1/2 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
Pinch salt

LEMON CURD

2 teaspoons lemon zest
1 cup sugar
250 ml lemon juice
1/2 cups butter
4 tbsp corn flour
1/3 cup soy milk

To make pastry base:

1. Mix the butter and sugar together until they are just combined. Add the vanilla.

2. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix until the dough starts to come together. Press the dough into a 25cm tart pan. Chill until firm. Meanwhile, preheat the oven to 175 C.

3. Place a sheet of baking paper on the pastry. Fill with baking beans or rice. Bake for 20 minutes. Remove the baking paper and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes, until lightly browned. Allow to cool to room temperature.

To make lemon curd:

1. Dissolve the corn flour in 2 tbsp water. Keep aside.

2. In a small pan, heat lemon zest, sugar , juice and butter. Bring to a boil and boil while stirring for 4-5 minutes.

3. Mix in the dissolved cornflour and simmer for 3-4 minutes until it starts to thicken.

4. Take off heat and allow to cool.

5. Once pastry is room temperature and curd has cooled, pour curd into pastry and keep in fridge until chilled.

6. Sift icing sugar on top of the tart just before serving.