Recipe

Lemon tart

Dec 27, 2013 1:00pm
  • 30 mins preparation
  • 1 hr 5 mins cooking
  • Serves 8
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Ingredients

Rich shortcrust pastry
  • 1 1/2 cup (225g) plain flour
  • 125 gram unsalted butter
  • 1 1/2 cup (55g) caster sugar
  • 1 egg yolk
  • 2 drops vanilla extract
  • icing sugar, to dust
  • thick cream, to serve
Lemon tart
  • 4 eggs
  • 1/2 cup caster sugar
  • grated rind and juice of 2 large lemons
  • 1/2 cup (125ml) cream

Method

Lemon tart
  • 1
    Place flour, a pinch of salt and butter in a food processor. Pulse until mixture resembles breadcrumbs. Add sugar, egg yolk and vanilla and process until mixture comes together, adding 1-2 tablespoons chilled water, if necessary.
  • 2
    Turn dough out onto a lightly floured surface and knead lightly to form a ball. Wrap in plastic wrap. Chill for 20 minutes.
  • 3
    Preheat oven to 190°C (170°C fan-forced). Roll out dough on a lightly floured surface to fit a 23cm flan pan. Using a rolling pin, transfer to pan. Press pastry firmly into pan without stretching pastry. Trim excess and lightly prick base with a fork.
  • 4
    Line with greaseproof paper and half fill with dried beans or rice. Blind bake for 20 minutes. Remove paper and beans and bake for another 5 minutes. Cool in pan.
  • 5
    Reduce oven to 180°C (160°C fan-forced). To prepare filling, whisk together eggs, sugar, lemon rind, juice and cream. Pour into tart shell and bake for 40 minutes. Dust with icing sugar and serve with cream.

Notes

This recipe provides sufficient pastry to line a 23cm flan pan, 6-8 individual tart pans or 12 mini tart pans.

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