Difficulty:
Easy

Prep Time:
10 Minutes

Total Time:
15 Minutes 

Servings:
8 - 10

Ingredients:

Method:

• 1 tbsp lemon zest (1 lemon's worth)
• 3g Lemon Myrtle
• 120ml lemon juice (from 2 – 3 lemons)
• 150g sugar
• 170g unsalted butter , cut in 1cm
• 150g eggs
• 3 egg yolks 
• 1 sweet tart crust

1. Preheat oven: Preheat oven to 180℃/350℉ (160℃ fan)
2. Whisk ingredients together: Put all ingredients in a medium saucepan and whisk to combine.
3. Thicken on stove: Place the saucepan on the stove over low / medium low heat. Whisk constantly, especially as the butter is melting, to ensure it doesn't split. Keeping stirring until the mixture thickens enough to visibly mound (ie. holds its shape briefly) on the surface when dolloped – about 5 minutes, though it might take longer depending on stove strength, saucepan heat retention etc.
4. Strain into a bowl using a fine mesh strainer.
5. Fill tart: Pour into tart shell and smooth the filling surface using an offset spatula or similar.
6. Bake: Bake for 5 to 10 minutes. It will still be a soft custard when you touch it but not liquidity. It will set more when cooled so it's sliceable.
7. Cool: Cool tart fully to allow it to set before slicing to serve.