If Making Homemade Lemon Curd

1. Place 3 large eggs, 3/4 cup caster sugar, and 1/3 cup fresh lemon juice into a heatproof bowl set over a saucepan of gently simmering water. Make sure the bottom of the bowl doesn’t touch the water.
2. Whisk continuously for about 10 minutes until the mixture thickens enough to lightly coat the back of a spoon.
3. Remove from the heat and pour through a fine sieve into a clean bowl to remove any lumps.
4. Whisk in 4 tbsp cubed butter, a few pieces at a time, until completely melted and smooth.
5. Stir in 1 tbsp lemon zest.
6. Press plastic wrap directly onto the surface and allow the lemon curd to cool completely before using.

Tart

1. Preheat your oven to 350⁰F (180⁰C).
2. Lightly grease a 30 cm x 10 cm oblong tart tin (13½ inch x 4 inch) with non-stick cooking spray.
3. In a bowl, toss the 5 to 6 thinly sliced apples with 2 tsp granulated sugar and 2 tbsp fresh lemon juice. Set aside for 10 minutes.
4. Roll out the 1 roll of shortcrust pastry to fit the tart tin. Carefully press it into the tin and trim any excess pastry.
5. Prick the base and sides with a fork to help prevent puffing during baking.
6. Spread 1 cup of lemon curd evenly over the pastry base.
7. Arrange the apple slices over the lemon curd, slightly overlapping them for a neat finish.
8. Sprinkle the apples with 2 tsp brown sugar.
9. Bake for 30 to 35 minutes, or until the pastry is lightly golden and the apples are tender.
10. Allow the tart to cool in the tin for about 15 minutes before removing.
11. Dust lightly with icing sugar before serving.
12. Serve with whipped cream or a scoop of vanilla ice cream if desired.