Ingredients

The following ingredients have 4 Servings
  • 1 tbs finely grated lemon zest
  • 1/2 cup (110g) caster sugar, plus extra to sprinkle
  • 1 tbs cornflour
  • 2 eggs, lightly beaten, plus 3 extra egg yolks
  • 50g unsalted butter, finely chopped
  • 375g block frozen puff pastry, thawed
  • 3/4 cup (185ml) lemon juice
  • Blueberries (optional), to serve
  • Blackberries (optional), to serve
  • Creme fraiche (optional), to serve

Instruction

  • Preheat the oven to 180°C. Line a baking tray with baking paper.
  • Place the lemon zest and juice, sugar, cornflour, beaten eggs and 2 egg yolks in a saucepan over medium heat. Cook, whisking constantly, for 10 minutes or until smooth and thick. Remove from the heat and whisk in the butter. Leave to cool.
  • Meanwhile, lightly flour a work surface and roll out the pastry to a 24cm x 34cm rectangle. Trim a 2cm-strip from each side of the pastry sheet (leaving a 20cm x 30cm rectangle) reserving the strips.
  • Brush the pastry sheet and strips with the remaining egg yolk. Arrange strips around the edge of the pastry sheet, trimming the edges to form a neat frame. Prick pastry sheet with a fork and sprinkle lightly with sugar. Transfer to the lined tray and bake for 15-20 minutes until golden.
  • Leave to cool, then press down the centre of the pastry and fill the shell with the lemon curd. Serve topped with berries and creme fraiche, if desired.