Easy Lemon Tart

Base

• 165g plain sweet biscuits (such as Marie or Nice biscuits) processed *to fine crumbs
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 100g unsalted butter, melted
• puring icing sugar, to serve

Lemon Curd

• 3 lemons
• 4 eggs
• 1c caster sugar
• 125g unsalted butter, chopped

Method

1. Lightly grease a 2 cm deep, 24 cm loose-based round tart tin.
2. Combine the biscuit crumbs, cinnamon, nutmeg and butter in a food processor until the mixture starts to come together.
3. Press into base and sides of prepared tin.
4. Note - you may not need all of the biscuit mixture to cover the base and sides of your tin. Refrigerate for one hour.
5. Meanwhile, start on the lemon curd.
6. Finely zest 1 lemon and juice all lemons.
7. Whisk eggs and sugar together in a heatproof bowl until well combined. #Add lemon zest and 2/3 c lemon juice, whisking constantly until well combined.
8. Place bowl over a saucepan of simmering water (do not allow base of bowl to touch water).
9. Cook, stirring with a wooden spoon, for 20 to 25 minutes or until thick and custard like. Do not allow to boil.
10. Remove from heat and whisk in butter.
11. Allow curd to cool to room temperature before pouring into the chilled tart case.
12. Cover with plastic wrap and refrigerate overnight.