Low FODMAP serve
What you'll need
For the pastry
360g Lo-Fo Pantry All Purpose/ Plain Flour
175g butter, cold and cubed
1 egg yolk
2 tablespoon caster sugar
2-3 tablespoon cold water
For the lemon curd
4 egg yolks
1 ½ cups caster sugar
½ cup (approx. 3 lemons) lemon juice
In a large bowl combine the flour and caster sugar. Use your hands to rub the butter into the mixture to form a fine crumb.
Mix in the egg yolk, then add in 1 tbsp of cold water at a time until the dough starts to come together. Tip the dough onto a floured bench and knead for 5-7 mins or until the dough starts to come together in a smooth ball. Cover and rest in the fridge for 30 mins.
Meanwhile make the curd. In a medium saucepan whisk together the lemon juice and half the sugar. In a separate bowl combine the remaining sugar, eggs, and egg yolks with a fork.
Pour the sugar and egg mixture into the lemon juice and sugar sauce pan and whisk continuously (be sure the heat is not too high to avoid cooking the egg). Then, while whisking add the butter.
Continue to mix until the curd begins to thicken (this could take up to 10-12 minutes). The mixture is thick enough when it forms a thin film over the back of a spoon. Remove from stove and allow to chill completely in the fridge.
Preheat the oven to 170C. Roll out the pastry on a floured surface then carefully place it in a loose base tart tin. Press into the tin and then use a sharp knife to trim the pastry.
Cover the pastry with a sheet of baking paper and baking weights or rice. Bake in the oven for 10-15 mins until a light golden colour.
Remove the baking paper and pastry weights and bake for a further 5 minutes if the base is not cooked yet.
Allow the pastry base to cool completely then spread the lemon curd over the base. Top with grated lemon rind or candied lemons.
Keep in fridge until ready to serve.
Recipe developed by Shelley Judge.
*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet