Lemon Tart To Die For
Over a year ago
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Ingredients
- 6 oz Plain flour
- 3 oz Icing Sugar
- 3.5 oz Butter
- 1 yolk Medium Egg
- 2 tbsps cold Water
- 4 Medium Eggs
- 6 oz Sugar - Caster preferably
- Finely grated zest 2 lemons
- 4 fl oz Lemon Juice - 3 juicy lemons
- 4 fl oz double cream
Accompaniment
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Method
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1
PASTRY CASE
Make the pastry case from the first 5 ingredients by rubbing the butter (can use marg) into the flour and sugar to reassemble 'breadcrumbs'. Gently whisk egg yolk with the water and add to make dough. Knead for about 30 secs. Place in 9 - 10 " (fluted) tart tin. Chill in freezer for 10 mins. Bake blind with greaseproof paper and beans for 10 mins at 190 degrees C (or equivalent). Remove paper and beans and cook again for another 8 - 10 mins.
Reduce the oven temp to 160 degrees C.
FILLING
Whisk the four eggs together and add the sugar; whisk in. Stir in the rest of the ingredients. Pour into pastry case and bake for 35-40 mins.
The tart is done when the filling is almost set, but still wobbles very slightly. Cool completely and then remove from the tin. I do make this in a nice ceramic dish and leave in there - it's easier. Will set once cold. Dust with icing sugar just before serving.
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