A trip to Naples reinvigorates Steve Manferdi's love for lemons.
Photo: Domino Polstiglione
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- For the pastry
- 500g plain flour, sifted
- 300g sugar
- 200g unsalted butter
- 2 whole eggs plus 1 yolk
- Grated rind of 1 lemon
- For the cream filling
- 400g sugar
- 100g potato flour (or potato starch), sifted
- 2 egg yolks
- 125ml lemon juice
- Grated rind of 2 lemons
- 1 litre water
Make pastry first by placing flour and sugar in a food processor.
Remove butter from fridge and cut into small cubes.
Switch on processor, and add cold butter one cube at a time.
Add eggs and lemon rind and pulse until incorporated and mixture forms balls.
Form pastry into a rough disc, wrap in cling film and refrigerate for at least 2 hours.
To make filling, place sugar and potato flour in a bowl.
Mix in egg yolks, lemon juice and rind using the water to whisk everything together into a smooth liquid.
Place in a saucepan on low to medium heat and stir until it thickens to a smooth cream.
Remove from heat and allow to cool completely.
Roll out half the pastry to fit a 28cm tart case.
Fill with the cooled cream.
Cover with remaining pastry.
Bake in a preheated 180C oven for 40-45 minutes.
Remove and cool completely before refrigerating.
Best eaten cold to accentuate the lemon flavours.
Dust with icing sugar and grate fresh lemon peel on top.
Serve with whipped cream and seasonal fruit such as persimmon.