For this recipe I have used the basic lemon curd recipe, but scaled it down so the filling fits perfectly into an elongated tart tin (base measurement 35cm x 13cm).
The pastry case can be baked ahead of time, and will keep in a sealed container for up to five days before filling ... it can also be used for other fillings if you like (i.e. consider adding a base of freshly made peanut paste, topped with caramel or chopped honeycomb, and finished with chocolate ganache and a sprinkle of sea salt flakes - this is just a "thought bubble" but they are the flavours that come to mind).
You will need three lemons to get the right amount of juice for the curd, so I have used the zest of all the lemons … usually you get approximately 50 to 60g juice per lemon, as long as it is not “dry” … leftover lemon juice will keep in the fridge for a few days and is great drizzled over baked veggies, or used for dressings, etc.
Adding cold butter to the curd at the end of the cooking time helps to cool the curd down so that it sets quicker.
I should also mention that if you are using a TM31 there is no "85" degree tab on your machine, so I have made a notation in the method for your process.
I prefer to make this tart completely a day ahead and allow it to rest in the fridge overnight. I also like to take it out of the fridge 30 minutes before serving so that the chill is slightly taken off it.