Add the flour to just mix and wet all the ingredients
Pour the mix onto a lightly floured counter and mix until it comes together – a couple of kneads really
Wrap in plastic wrap and refrigerate for 30 minutes or more
When ready to use – sprinkle icing sugar onto your work surface – it replaces flour and sweetens the crust - roll out the dough to desired thickness, 1/8″ to 1/4”
Cut into rounds big enough to fit your tart tins or large enough to fill a 9” tart tin
Press the dough slightly up the sides
Using a fork, poke holes into the surface of the dough
Bake for 14 – 18 minutes – lightly browned – for a softer crust stay with the lower side of the time, just make sure the crust is baked and not raw. Remember, the crust will soften slightly once the tarts are filled
Roll out the remaining scraps and cut into strips and bake 12 - 14 minutes - delicious lemon cookie bites!
Zest 3 lemons using a rasp or zester and add this to the sugar
Using the food processor fitted with a steel blade, pulse until the zest is incorporated with the sugar. Note, make extra “lemon sugar”, it is awesome to use in cakes, sprinkle on top of a cake before it goes into the oven or over fresh berries/fruit.
Cream the butter and beat in the lemon sugar.
Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Note, mine went to 180f before thickening. It continued to thicken as it cooled. Remove from the heat and cool or refrigerate.
Use the curd to fill the baked tart shells or have with some ice cream etc.