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1 quantity of sweet pastry 120g caster sugar 2 lemons (zest and juice) 5 egg yolks 180g butter, chilled and cubed
1. Preheat the oven to 200C.
2. Heat the sugar, lemon juice, and egg yolk in a saucepan over a medium heat. Stir constantly until the mixture coats the back of a wooden spoon.
3. Add the butter piece by piece stirring all the time. Allow all the butter to melt and the curd to thicken slightly.
4. Pour mixture into a blind-baked 25cm tart base.
5. Cook for 10 minutes.
6. Allow to cool to room temperature on a wire rack.