This zesty lemon tart is the perfect balance of tangy and sweet, encased in a buttery, tender pastry. Ideal for any occasion, its refreshing citrus flavours will leave everyone wanting more.
A delightful treat for those who crave a sophisticated dessert that's as beautiful as it is delicious.
Ingredients
Pastry Ingredients
- 2 cups flour
- 1/4. cup caster sugar
- 175g butter, well chilled and chopped roughly
- 1 egg yolk
- 1 tbsp. chilled water
Lemon Filling Ingredients
- 6 eggs
- 1 1/4. cups castor sugar
- 1/2 cup lemon juice
- Finely grated rind of one lemon
- 1 cup of cream
Method
- Preheat the oven to 200°C.
- In a food processor, combine the pastry flour, butter, and sugar. Pulse until the mixture resembles coarse crumbs.
- Add the egg yolk and water, then pulse again until the mixture forms a ball. Add a little extra water if the pastry appears dry.
- Wrap the pastry in plastic wrap and refrigerate for 30 minutes.
- Roll out the chilled pastry and line a prepared 28cm tart pan. Prick the base with a fork and refrigerate for another 30 minutes.
- Cover the pastry with baking paper and fill with rice or dried beans for blind baking. Bake for 15 minutes.
- Remove the weights and baking paper, then bake for an additional 5 minutes. Take the pastry out of the oven and reduce the oven temperature to 180°C.
For the Filling:
- Whisk the eggs and sugar together until pale and creamy.
- Add the lemon juice, lemon rind, and cream, whisking until smooth.
- Pour the filling into the prepared pastry case.
- Bake at 180°C for 30 minutes or until just set. The filling may still wobble slightly when removed from the oven but will firm up as it cools.
