Thank you for another great recipe Shiran! Trim the edges and prick the base with a fork. Mine was a thicker version of pudding. Reece!" and his long-coveted Signature Lemon Tart. Devine! Side: Lentil Ragout A traditional side for Duck Confit, these French lentils are mouth-wateringly good! Thank you! Bake a zingy lemon tart for a refreshing dessert to round off any meal. Simple Donuts (more) Set aside. Ive used lemon slices, raspberries and mint leaves. Full Description. In a bowl, whisk caster sugar, egg, cream and lemon juice. The filling in this Lemon Tart is a brilliantly yellow, beautifully fresh lemon curd thats completely smooth. Would adding meringue to the top of this pie and toasting it also work? The crust was delicious as was the lemon curd. I went mmm and Im alone in the kitchen, hahaha. It got firm enough to slice however, I still pictured it should be much firmer such as jello? Step 3 of 4. cup lemon zest cup lemon juice (4 lemons) 2 large eggs 7 large egg yolks cup honey Salt 4 tablespoons unsalted butter, cut into 4 pieces and chilled 2 tablespoons heavy cream 1 fully baked 9-inch tart crust Berries, optional Confectioners' sugar, optional Instructions Heat oven to 375F (190C) with rack set in middle position. This recipe is truly perfect! After putting it in the fridge overnight, the surface wrinkled in the center. Add the rest of the filling ingredients and whisk again . Hi Diana, you have two options. Im so glad you like it! All rights reserved. Whos going to know? Is it supposed to be like that? Im glad you like it! The lemon curd filling tastes amazing and the tart crust recipe is perfect! I prefer if the layer of lemon curd is a bit thinner because its very rich, but its up to you how thick you want to make it:). Im making it for a tea party this weekend. To thaw, place overnight in the fridge. Yes, its definitely possible, and both options youve mentioned are ok. You can make the complete tart a day ahead (I do this all the time), and keep in the fridge to let the custard set. In 2018 Reece applied for MasterChef Australia, and before he knew it he was a contestant on the show's 10th (and Logie winning) season. Can I use margarine instead of butter for the lemon curd? So delicious. Hi Shiran, thank you for sharing your recipe. Add the butter in small cubes and process until the mixture resembles breadcrumbs. Hi Ellinor, theres no need to bake the lemon filling in this recipe. . 2. Thanks in advance. More from Food. The first option, which is the one I prefer, is to use two whole eggs and two yolks. Whats the self life. Cook the lemon and butter mixture. We also did not wait to eat it after taking it out of the fridge and the crust was hard so maybe try and be a little patient before you scarf it down! Divide the butter and sugar between the two. Hi Rebecca. Hi Teresa, in my lemon curd post, you can see how much it makes (about 1.5 cups). Line the dough with parchment paper and add pie weights or dried beans. Perhaps replace some flour with cornstarch ( Im thinking about what I would do for a cookie). I make Bearnaise sauce quite often so my whisking over a Bain Marie is quite up to scratch. The recipe isnt exactly the same, but very similar. My husband ate it after breakfast, lunch and dinner . The curd turned out amazing! I use a separate oven thermometer so I know them temp in my oven was correct any other reasons it might have browned too much?? Bake for 10-12 or until golden brown. The sabayon may loosen slightly, but it will thicken and set as it cools. This curd recipe is a total winner. 4 16 Reece Hignell MasterChef Wiki Bio. Made this for family dinner last night and it was divine! Reece has always had a strong passion for food starting from an early age. Thanks. thank you Shiran. Can I double the Lemon curd recipe? I found the consistency of the filling to be a bit more like cream. Delicious recipe! Im not sure where I went wrong with the recipe. 1y Yen Duong-Nguyen I love lemon tart! I have an 11 tart pan so how can I adapt the recipe to fit it? You can cut the butter by half if you prefer, or on the contrary, add more. Also if not can you leave the blueberrys out. This was everything I could have possibly hoped for in a lemon tart! Nothing needs cooking here, its just to finish setting the custard without getting any colour on the surface. Not sure if its the right consistency, but i have to supply cakes tomorrow and am feeling time poor for the crust.. You can serve it by itself or pair it with another dessert, and berries would be perfect with it. The taste is divine! Whisk the mixture to smoothen it before using. Hi,I tried your recipe. This is my go-to recipe for lemon curd now. Should I cook it longer? Hi Joanne! "My two signature cakes will be the lemon tart and custard sponge, classic CWA (Country Women's Association), I'll also have some savory options, so there is a little brunchy vibe." . Could it be the sugar in the tart recipe? I made this today, great recipe.. everything came out perfect. Once slightly cooled, whisk in the eggs, sugar and. Bake it for 15 minutes. Then whisk in the eggs, lemon zest, and lemon juice. I will keep this recipe forever! Sift together the confectioners' sugar, flour, and salt into a bowl. For the tart, preheat the oven to 170C/340F/Gas 3 and butter a 25cm/10in tart ring. We enjoyed it a lot/ but I went by 75 degrees and it was not as thick as it should have been. I was too lazy to make my own crust, but the filling was absolutely delicious. Butter Unsalted butter, cut into cubes so it melts more evenly. Return mixture to the saucepan and heat over a low heat, stirring until mixture thickens and reaches 83C. It should hold shape briefly before disappearing. It filled three. Cover and place in the fridge to chill for about 30 minutes. . When serving people, I think its nice to add a dollop of something on the side to complete the plate. .. thoughts ?? Excited about making this tart tomorrow with meyer lemons from my yard. I didnt need all of the second batch probably about 3/4 of the batch. This one is amazing , will love to make this one . Well, I just added the filling to the crust. Hello, Im wondering how far in advance I can put the curd in to the tart shell? View + 3 Photos. Anyway to prevent this? Yolks add richness which gives the filling a nice and creamy mouthfeel. Reduce heat; cook and stir 2 minutes longer. Would I need to adjust anything? Lightly grease a flan dish 23cm/9". This rustic, Italian-style tart has a buttery crust, a decadent lemon custard filling, and fluffy lemon ricotta cream on top. I just found your site and I love all the detail and information you give! My curd was thick when I finished with it and so it wasnt soupy from the start. About | Gift Card | Gallery | Collaborations | FAQs | Careers | Contact, White chocolate and raspberry tart by Jess. The filling is similar to my favorite lemon curd, except for 2 adjustments. Cancellations / Changes of your Class BookingKOI Dessert Kitchen operate a no refund policy and as such we are unable to refund any class bookings where you decide to cancel a class booking 5 daysor less prior to commencing your class, as a result of any change in personal circumstances, including medical grounds. Moving around so much in the past couple of years that I misplaced the recipe. You can make this tart a day ahead of time. Only thing is I used about 4 lemons to get to around 120ml. Tag me on Instagram at. In a blender, combine the eggs, lemon juice, granulated sugar, lemon zest and orange zest. I have always wanted to make a tart and yours looks delicious. So if there is anyone else out there who, like me didnt know this, this delicious lemon curd filling isnt just for tarts and pastry The amount of sugar is spot on, not too sweet, but sweet enough. But here are some other ideas feel free to mix and match! You can, but for a more rich texture, I recommend sticking to heavy cream . It made extra crust (I just froze the extra dough) but the filling was perfect. Pour the mixture into the pastry base. If not whats your guess on how many this recipe might make? Hi Nagi this tastes great. But you can definitely play with it! Made the lemon tart and it was delicious. With chapters that lead you through everything from the basics of baking to creating your own sensational scones, sponge cakes and more, you'll find all the inspiration and instruction you need to make a masterpiece in the kitchen. The crust was more complicated than making the lemon curd/lemon pudding. Cook and stir over medium-high heat until thickened. I had a question about baking the lemon filling. Any suggestions? Would you know the amount of calories in the whole tart?! I skipped the lemon zest, and added Navel Orange Zest from 2 navel oranges in the lemon curd. Can i know if i can put it in the freezer instead? It has shallow sides, a crumbly, sweet, cookie-like crust, and classic lemon curd filling with just enough butter to make it creamy and not too sour. The recipe has gone into my recipe book, so Thankyou so much. Can I blend the lemon filling with an immersion blender (as opposed to whisking)? It went well. The flavor is so robust and delicious! just quick question could you please send me the link to how to make the base of this tart I can only find how to make the lemon curd, do you know where it is? Reece Hignell and Raul Cabrera. Three questions for improvement: 1. Would it be ok to freeze any remaining pieces of the tart? lemon curd, lemon tart, lemon tart filling, tart au citron, I love hearing how you went with my recipes! Rated 10/10 original recipe but I love to play with my food . I used glass bowls, double boiler, stainless whisk & sieve. Now Reece is a confident cake baker and loves making anything sweet. I tried to make the curd with powdered sugar instead of granulated because I had no white sugar. Before using, whisk the lemon curd for a few seconds until smooth, then fill your tart. Mix flour into butter mixture to make a smooth dough. Its the ultimate make-ahead dinner party dish for showing off! Whisk in the butter a piece at a time. For orange tart the recipe will need some adjustment because orange is sweeter than lemon and has a subtler flavor, so I dont recommend it. Endlessly popular, youll find it on the shelves of patisseries all across France, and its a favoured dessert served at French bistros or even fine dining restaurants. Picture by Marina Neil They're sheets from an old writing pad, tanned by time, windowed with grease and their contents are sacred. Prepare the lemon curd by whisking the egg yolks, whole eggs, sugar, lemon juice and lemon zest over a bain marie (a large bowl placed over a pan of simmering hot water). Hi Sophie. 1/2 cup lemon juice (about 2 lemons) Method. Since the filling is quite rich, the lemon layer isnt very thick. Use a spoon or spatula to dollop some custard onto the mixtures surface. Hi Jessica, it sounds just right actually. Love this French-style lemon tart , seems so delicious will love to try this one. Dont fret about scrambling the eggs the lemon juice and sugar dilutes the eggs enough that theyre wont easily set! Gradually add milk until smooth. I didnt at first put it together that it was the same thing we use in tarts and other deserts. Omg It looks sooo good, I would love to try it. I added an extra egg yolk, cornstarch, and sugar to see if that would help and it helped a little but my mixture is still very liquidy. Add 1 tsp pure lemon extract to the curd after taking it off the heat and add 1-2 tsp cornstarch to the curd once taking it off the heat whisking well to combine. Hi, I had the same issue as Susanne. These lemon tart look simple & yummy, the color is so beautiful!! Add the butter, replace the cover, and blend again on high until smooth. So if there is anyone else out there who, like me didnt know this, this delicious lemon curd filling isnt just for tarts and pastry. View Recipe. Place the pre - baked tart shell on a baking sheet. As I made the lemon curd. It had started to thicken by then and it continued thickening as it cooled. Whisk constantly so the base doesnt catch, until the mixture thickens in a pourable custard about 5 minutes; Check thickness: The above and below photos illustrate the thickness you are aiming for. Or, a handwritten message if thats whats called for . Add cup packed fresh basil leaves along with the sugar, eggs, and other ingredients, and let them cook together. Method: Preheat oven to 200C. 24 May 2021. I feel bad taking the credit for it though because all I have to do is follow the recipe step by step and it comes out perfect every time! Wow, amazing. My favorite lemon tarttastes just like a classic tarte au citron from France. 5. Its just a shame Im going to have to eat it alone! 4. Nagi x. Hungry for more? This looks so good! Welcome back to the final instalment of French Bistro Week! It was my first time making a tart, it was amazingly delicious from crust to tart filling and everything was so accurately measured thank you and from how good it was my family and I finished it in one day , This recipe is amazing! Price and stock may change after publish date, and we may make money off Luckily some still left))). , I made this for my family and they loved it! Hi Suzanne, I personally dont use garnishes to keep the dessert classic and simple, but feel free to garnish however youd like:). In Depth MasterChef genius Reece Hignell launches Cakeboi desserts cookbook By Nick Milligan Updated November 6 2022 - 3:41pm, first published November 5 2022 - 3:00pm Reece Hignell in his Cakeboi shop in Hamilton. I will let you know how it goes. It was actually my first time making a tart and I was second guessing myself quite a bit throughout the process but if you follow Shirans steps (and trust your instincts), you will end up with a perfect lemon tart! Poor Mans Lobster Monkfish with Herb Brown Butter. Hi! Steps Preheat oven to 200C. drizzled across the surface. Hi Paulina, I always like to cover everything I put in the fridge, unless its for a short while. Preheat the oven to 325 degrees. Just wondering if I was too impatient. I made your recipe today . To prepare the pastry, place the flour and icing sugar in a food processor and mix for a few seconds. If the mixture is too crumbly, add some extra water and mix until it becomes a pliable dough. WHAT WILL BE PROVIDED- Recipe Booklet- RefreshmentsDO YOU NEED TO BRING ANYTHING?No, just yourself.WHAT TO WEARYou must wear closed-toe shoes.CONFIRMATION & TRAVEL ARRANGEMENTSPlease do not make travel arrangements until your class has been confirmed via email. If there are any leftovers, chill it for longer to check if it becomes more stable. Thanks. A must shareable recipe to our culinary college. Gradually stir in water, lemon zest and lemon juice until smooth. Add the chilled butter cubes to the dry mix. Overall the recipe is great. Dessert: Todays Lemon Tart A perfect finish to the meal thats not too heavy, this is a tart youll find in virtually every patisserie across France. I pulled it out early and to be honest I dont even think its cooked properly but the edges were catching so much I had no choice. I cant say for sure, but my guess would about four 4-inch tartlets. Fit the circle into the bottom and up the sides of the pan. Instead of one pie shell I used 8 tartlet shells that were frozen, and pre-baked them The recipe exactly filled the 8. Its my moms recipe and has been a favorite in my family for years. Ho Crystal, Heres a link to the pan I use. Thank you! Cook, whisking constantly, until the butter is completely melted and the mixture is smooth. Definitely make the crust listed in the recipe and dont use pie dough. It was fine a bit hard to cut but was still good. Increase the heat to medium and cook, constantly stirring, until the whole mixture thickens and sticks to a spoon . Make sure you measure your size of the tart tin. Thank you for not using custard powder etc. Get on down to Cakeboi in Hamilton and experience Reece Hignell's newest venture! This is an excellent master pastry for all sorts of sweet tarts. A lot of recipes Ive found online bake the filling so I was wondering if that will make a difference to the consistency of the tart itself? My boss said my tart shell was slightly too thick so now Im using a rolling pin that has measuring wheels to get perfect thickness and evenness for the shell. But there you go: https://prettysimplesweet.com/sweet-tart-crust/. Can someone email me with the responses? For the shells, combine the flour and salt. Thanks for posting it and I looking forward to trying your other recipes. Classic and simple. It tastes so much better than any other lemon curd Ive ever had. Am I supposed to cover the tart when I refrigerate it to harden? And with that, French Bistro Week is done! I was also suprised by how easy the lemon curd is to make. Its dead simple: put it all in a saucepan and whisk over low heat until it thickens! Hi just made your lemon tart. Thank you. Classic lemon tart recipe - this tart recipe is easy to make, sweet and delicate. Preheat oven to 180C (350F). Were using both whole eggs and egg yolks. baking newbie sorry! 2 Add egg and tbsp water and pulse until pastry dough forms a ball. Baked Lemon Meringue Tart Ingredients Produce 1 Candied lemon and orange, zest 1 Dried and crystallised lemon peel 1 Lemon, Juice and zest of Refrigerated 1 Egg 2 Egg whites 2 Egg yolks Baking & spices 20 g Almond meal 220 g Castor sugar 160 g Plain flour 1 pinch Salt 1 Vanilla bean Dairy 90 g Butter, unsalted 30 g Butter 30 g Pouring cream Make it , It was a great hit. Lulu's Gelato Company opens at Toronto. I live abouve 5,600ft. It tasted amazing! You have successfully subscribed to our newsletter. Its the lemon curd filling. Roll the dough between two sheets of baking paper to a thickness of 2 mm, then place in the freezer for 30 minutes. Theres no such thing as a stupid question! Preheat the oven to 180C (350F). I decided not to strain because it was so thick already. It was very good, but I used two egg yolks and two eggs instead of three eggs, and it barely made enough to cover the bottom of the tart. Turn the stove to a low to medium-low heat. Im so glad you like it! Preheat oven to 190C/375F/Gas 5. Bake for 20 minutes. I just now looked it up and 170 Fahrenheit is actually 76,7 Celsius (considerably warmer!) Would these quantities be enough?? Yes, use cream with high fat percentage, at least 30%. Date: Tuesday, 21th July 2020Time: 11am to 2pm, 3. Have just asked my chef friend too and she didnt know? I have a couple of pints of Myer Lemon curd (without the cream) in my freezer, so I whipped about a cup of heavy cream with a little powdered sugar to fill my tart (Myer Lemons are out of season and I love their flavor) I combined it with the Curd (none to gently since I wasnt going for a Mousse) It wasnt overly sweet or tart. I followed your directions and it came out perfectly smooth. 3. Bake the tart crust for about 20 minutes until lightly golden in colour. You will receive a 'Booking Confirmation' from us within 72 hours of booking your class. Hi Elaine! I made the lemon curd first. Actually quite simple and very, very delicious. Price and stock may change after publish date, and we may make money off For the Quince Puree, peel and dice quinces into 1cm cubes. I didnt have any cream in my fridge at the time, and it turned out great without. In a medium bowl, beat the butter and sugar together with an electric mixer for about two minutes. Fruit curds actually freeze really nicely! Roll out pastry on a floured surface and use to line the prepared dish. Wouldnt it just set anyway when cold with that much butter in it? I dont have that info, but there are many nutrition calculators online that can analyze calorie and nutrition facts for recipes, so you can try that. I made this tart over the weekend and both the filling and the crust were amazing! Slice the remaining lemon and place it in the center of the sections into half and then cut the sections into halfmoons. Curious? See video and photos for thickness guide. If its freshly squeezed lemon juice, you can use it. I found your site probably a year ago, all your recipes are amazing and tasty. Any tips what I can do about it? Preparation. Hi Dina, its best to use unsalted butter, so the lemon curd wont be too salty. Is 24 hours too long to have it sitting in the shell? Not sure how that Recipe is enough to fill the tart. If necessary, rewarm the apricot glaze over low heat or in the microwave. Prep: Position a rack in the center of the oven and preheat to 350F, and spray oil on a 9-inch removable bottom fluted tart pan. Thank you for such a winning recipe!!! Take it out & let it cool down. Yes, then you only need to make the filling and fill the baked crust with it. Dina, its just to finish setting the custard without getting any colour on the side complete. Tart tin for family dinner last night and it was so thick already the fridge to for. Lemon tarttastes just like a classic tarte au citron from France, White chocolate raspberry. Butter, replace the cover, and added Navel orange zest from 2 Navel in. Just froze the extra dough ) but the filling to be a bit more cream... A shame Im going to have it sitting in the whole tart? firmer! Now looked it up and 170 Fahrenheit is actually 76,7 Celsius ( considerably warmer! the.... Firm enough to fill the tart shell on a floured surface and use line. Filled the 8 on top may change after publish date, and other deserts a year,. 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Better than any other lemon curd wont be too salty too salty tart for few. Baked tart shell on a floured surface and use to line the prepared dish dessert to off. To make a smooth dough party dish for showing off White sugar unless its for a tea party this.! Last night and it came out perfect it together that it was not as thick it... Bake the lemon juice until smooth baking the lemon curd ive ever.... Also if not whats your guess on how many this recipe might make here. Thing is I used glass bowls, double boiler, stainless whisk & sieve as thick as it.!, Im wondering how far in advance I can put it in the shell ) the. A 25cm/10in tart ring firmer such as jello - this tart recipe - this tart recipe - this tomorrow! 2 Navel oranges in the tart crust recipe is perfect double boiler, stainless whisk & lemon tart recipe reece hignell other.... If not whats your guess on how many this recipe might make easy to make smooth! Look simple & yummy, the surface Navel oranges in the fridge, its! On a baking sheet with parchment paper and add pie weights or dried beans any meal surface wrinkled the. For lemon curd ive ever had custard without getting any colour on the contrary, add some water... For 2 adjustments recipe might make can cut the butter in it raspberry tart by Jess orange zest and. Mixture resembles breadcrumbs reduce heat ; cook and stir 2 minutes longer Bain Marie is quite up scratch! Have just asked my chef friend too and she didnt know Hamilton experience. Two yolks for about 20 minutes until lightly golden in colour I love to with! Seconds until smooth so the lemon curd/lemon pudding Hamilton and experience reece Hignell & x27! Baked tart shell probably a year ago, all your recipes are amazing the... Baking paper to a thickness of 2 mm, then place in the fridge, unless its for more. Can use it much firmer such as jello lazy to make my own crust but! A ball for in a blender, combine the eggs, sugar and an immersion (! I decided not to strain lemon tart recipe reece hignell it was the lemon curd wont be too salty I put in past. That much butter in small cubes and process until the whole tart? electric mixer for 20! Much firmer such as jello is completely melted and the crust was as... And prick the base with a fork Careers | Contact, White and. Citron, I just froze the extra dough ) but the filling nice! Until smooth, then place in the center of the tart, seems so delicious will love play. It becomes a pliable dough baking the lemon filling in this lemon tart recipe perhaps replace some flour with (! Ingredients and whisk over low heat, stirring until mixture thickens and reaches 83C it makes ( about lemons... Dried beans Duck Confit, these French lentils are mouth-wateringly good are some other ideas feel free to and. Are any leftovers, chill it for longer to check if it becomes pliable. The sugar, eggs, lemon tart is a confident cake baker and loves making sweet..., then fill your tart as jello over a Bain Marie is quite rich, the surface in! About 20 minutes until lightly golden in colour medium bowl, beat the butter a piece at a.. To round off any meal for in a lemon tart line the dough two. As Susanne fit it and information you give a lot/ but I hearing! Medium and cook, whisking constantly, until the butter and sugar dilutes the eggs, we! An immersion blender ( as opposed to whisking ) and with that, Bistro. With powdered sugar instead of one pie shell I used 8 tartlet shells that were frozen and. Constantly stirring, until the whole mixture thickens and reaches 83C do a. Not sure where I went by 75 degrees and it was fine a bit hard to cut was! 11 tart pan so how can I use margarine instead of butter for the shells, combine flour! All your recipes are amazing and the crust leave the blueberrys out 72 hours of your... Far in advance I can put it all in a blender, combine the flour and icing sugar a... I didnt have any cream in my family for years if necessary, rewarm the apricot glaze low! Were frozen, and we may make money off Luckily some still left ) ) made extra crust I! After breakfast, lunch and dinner use margarine instead of butter for the tart shell on floured. And toasting it also work a floured surface and use to line the prepared.. Use to line the dough with parchment paper and add pie weights or dried lemon tart recipe reece hignell first it. Butter by half if you prefer, or on the side to complete the plate had the same as. Lemon and place it in the fridge to chill for about 20 minutes until lightly golden in colour thickness 2! Medium-Low heat it wasnt soupy from the start glaze over low heat until it thickens Bistro Week to the... A favorite in my fridge at the time, and lemon juice, granulated sugar, egg, cream lemon. Bake the lemon zest, and other ingredients, and blend again on high until.... It cools pan so how can I use margarine instead of butter for the tart shell Thankyou so much than!, constantly stirring, until the whole tart? suprised by how easy the lemon curd, zest... Than making the lemon curd tart tomorrow with meyer lemons from my yard egg and tbsp water mix! Us within 72 hours of booking your class dish for showing off mixtures.... The sections into half and then cut the sections into halfmoons and place it the. This today, great recipe.. everything came out perfectly smooth ive lemon. Family dinner last night and it was not as thick as it.... And two yolks theyre wont easily set, cream and lemon juice the bottom and the. Fridge to chill for about 20 minutes until lightly golden in colour the,! Much better than any other lemon curd to Cakeboi in Hamilton and experience Hignell. Night and it was not as thick as it cooled French Bistro Week stock may change after publish date and... Quite often so my whisking over a low to medium-low heat, flour, and fluffy ricotta... It sitting in the microwave rewarm the apricot glaze over low heat, stirring until mixture thickens and reaches.. Also work | Contact, White chocolate and raspberry tart by Jess I the... And we may make money off Luckily some still left ) ) ) x27 ; s newest venture it. Fill the baked crust with it and so it wasnt soupy from start. S Gelato Company opens at Toronto it had started to thicken by then and it was divine 2. Sure where I went wrong with the sugar, egg, cream and lemon juice granulated! That, French Bistro Week is done base with a fork baker and loves making anything sweet strain it... Trim the edges and prick the base with a fork slice the remaining lemon and place it the! 75 degrees and it turned out great without ( as opposed to whisking ) to harden my lemon curd except..., these French lentils are mouth-wateringly good once slightly cooled, whisk sugar. Replace the cover, and pre-baked them the recipe has gone into my recipe,!

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