Sunday, 15 September 2013

morning/afternoon tea recipe: lemon tart

 Lemon Tart
1½cups plain flour
125g chilled butter, cut into cubes
½ cup icing sugar, plus extra for dusting
3 egg yolks
1 tablespoon iced water

 Lemon filling
1 cup single pouring cream
2 eggs
3 egg yolks
½ cup caster sugar
½ cup lemon juice

  1. Place flour, butter and icing sugar in the bowl of a food processor and process until mixture resembles fine breadcrumbs. 
  2. While motor is running, add the egg yolks and process to combine.  Add the iced water and process until the dough just comes together. 
  3. Turn dough out onto a lightly floured surface and gently bring together to form a ball. 
  4. Flatten into a disk, wrap in plastic wrap and refrigerate for 1 hour.
  5. Preheat oven to 180°C.  Roll the pastry out between 2 sheets of non-stick baking paper to 3mm-thick.  Line an 11cmx34cm lightly greased loose-bottom tart tin with the pastry, trim the edges and prick the base with a fork. 
  6. Refrigerate for 30 minutes.  Line the pastry case with non-stick baking paper and fill with baking weights. 
  7. Bake for 15 minutes, remove the paper and weights and bake for a further 10 minutes or until the pastry is light and golden. 
  8. Reduce temperature to 140°C. 
  9. To make the lemon filling, place the cream, eggs, extra yolks, sugar and lemon juice in a bowl and whisk to combine. 
  10. Strain through a sieve and pour into the tart shell. 
  11. Bake for 30-35 minutes or until just set. 
  12. Allow to cool and refrigerate until completely set. 
  13. Dust with icing sugar and serve.  Serves 4 to 6. 

I had extra pastry left over so I made some little individual lemon tarts which were just as delicious. 
Note the amount of time needed for the pastry.  I made my pastry a day ahead and left out on bench to 'soften' prior to baking.  You can also serve with fresh whipped cream!
Wishing you and yours a happy weekend.

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