Lemon Tart with Joe & Seph's Orange Marmalade Popcorn

Method

1. Combine icing sugar and flour

   1. To make the pastry, mix the icing sugar and flour in a bowl.

2. Rub in butter

   2. Using your hands, rub the butter into the flour mix until crumbly.

3. Add egg yolks

   3. Mix in the egg yolks.

4. Roll into ball and rest for 30 minutes

   4. Roll into a ball, flatten out in your hands, wrap in cling film, and leave for at least 30 minutes while you get started on your filling!

5. Combine filling ingredients (except zest)

   5. For the filling, beat all the ingredients (excluding the zest) together.

6. Sieve mix, add zest

   6. Sieve the mixture and then add the zest.

7. Roll out pastry

   7. On a lightly floured surface, roll out the pastry to the thickness of a £1 coin, then lift into a tart tin.

8. Press into tin, trim to size

   8. Press down on the bottom and sides and trim off any excess pastry.

9. Refrigerate pastry

   9. Poke a few holes at the bottom with a fork and put back into the fridge for another 30 minutes.

10. Preheat oven

    10. Heat the oven to 160C.

11. Blind bake tart

    11. Line the tart with foil and fill with rice or dried beans and bake for 10 minutes.

12. Bake for another 20 minutes

    12. Remove the tart tin from the oven, discard the foil and bake for another 20 minutes until biscuit.

13. Add pastry filling, bake for 35 minutes

    13. When the pastry is ready, remove from the oven, pour in your lemon mixture and bake again for 30-35 minutes until just set.

14. Cool, then top with popcorn and serve

    14. Leave to cool, then remove from the tin, top with Joe & Seph’s Orange Marmalade Popcorn and dig in!