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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Wash 4 lemons, use a grater to lightly zest the yellow peel to get 1 tbsp + 1 tsp of lemon zest for later use.
Watch out
Zest only the outermost yellow layer
avoid the white pith underneath, otherwise the filling will turn bitter
Hold the knife firmly and keep your hands dry when cutting lemons to avoid slipping and cuts.
Cut 4 lemons in half, juice them with a juicer, filter out the seeds, and measure 236ml of pure lemon juice.
Watch out
Be sure to strain the lemon juice to remove seeds, otherwise leftover seeds will ruin the texture.
Hot steam will rise during double boiling; use oven mitts when handling the hot bowl to prevent burns.
Place 113g sliced unsalted butter for crust into a bowl over simmering water, heating until butter melts completely into liquid.
local_fire_departmentMedium heatWatch out
Do not overheat the water, and prevent water steam from splashing into the butter bowl.
Place 230g digestive biscuits in a ziplock bag, seal tightly after expelling air, and use a rolling pin to crush into fine crumbs.
Watch out
Biscuits must be ground into fine crumbs
large chunks will cause the crust to crumble easily
Pour crushed biscuits into a large bowl, add the 113g melted butter, and mix thoroughly with a spoon until crumbs absorb butter and feel like wet sand.
Watch out
Butter and crumbs must be completely mixed, or dry spots will cause the crust to break apart.
Pour mixture into a 9-inch removable bottom tart pan. Spread evenly, then firmly press into the bottom and up the sides using the back of a spoon.
Watch out
Press sides firmly with uniform thickness, otherwise edges will crumble during unmolding or slicing.
Place the prepared tart crust in the refrigerator for at least 30 minutes to let the butter solidify and firm up the crust.
Watch out
Do not shorten chilling time below 30 minutes, or warm lemon filling will soften and ruin the crust.
In a clean large bowl, combine 2 whole eggs, 5 egg yolks, and 300g sugar. Whisk vigorously until pale yellow and slightly thickened.
Watch out
Bowl must be completely clean, dry, and grease-free, otherwise it affects mixing quality.
Add 30g cornstarch and a pinch of salt to the egg mixture. Whisk until powder disappears completely and batter is smooth.
Watch out
Ensure cornstarch is thoroughly incorporated without lumps, or it will form hard clumps when cooked.
Pour 236ml lemon juice, 60ml water, and lemon zest into the mixture. Whisk well until fully combined and liquid in texture.
Watch out
Pour liquids slowly while whisking continuously to avoid splash.
Hot steam and bubbling occur while sauce thickens; hold saucepan handle securely to avoid burns.
Pour mixture into a saucepan, add 56g unsalted butter, and set over medium heat. Whisk continuously for 7-10 minutes until butter melts and mixture thickens like custard.
local_fire_departmentMedium heat, about 7-10 minutesWatch out
Must whisk constantly touching the bottom of saucepan, otherwise eggs will curdle and form scrambles.
Remove the saucepan from heat onto a heatproof mat, and continue whisking rapidly for 1 minute until smooth and glossy.
Watch out
Keep whisking off heat, as residual heat in pot bottom will cause the curd to overcook if left unmixed.
Take chilled tart crust from fridge, pour warm lemon curd inside, and smooth top surface evenly with a spatula.
Watch out
Pour carefully to avoid damaging the inner edges of the biscuit crust.
Refrigerate the assembled lemon tart in the fridge for at least 3 hours until the lemon curd sets completely.
Watch out
Must chill for at least 3 hours, otherwise curd will be runny and collapse when sliced.
Remove tart from fridge, place pan over a glass jar to press down and remove outer ring. Dust with icing sugar if desired, top with lemon slices, slice and serve.
Watch out
Keep glass steady underneath and push the outer ring down evenly to prevent breaking crust edges.
