125g chilled butter, cut into cubes
½ cup icing sugar, plus extra for dusting
3 egg yolks
1 tablespoon iced water
3 egg yolks
½ cup caster sugar
½ cup lemon juice
- Place flour, butter and icing sugar in the bowl of a food processor and process until mixture resembles fine breadcrumbs.
- While motor is running, add the egg yolks and process to combine. Add the iced water and process until the dough just comes together.
- Turn dough out onto a lightly floured surface and gently bring together to form a ball.
- Flatten into a disk, wrap in plastic wrap and refrigerate for 1 hour.
- 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.
- Refrigerate for 30 minutes. Line the pastry case with non-stick baking paper and fill with baking weights.
- Bake for 15 minutes, remove the paper and weights and bake for a further 10 minutes or until the pastry is light and golden.
- Reduce temperature to 140°C.
- To make the lemon filling, place the cream, eggs, extra yolks, sugar and lemon juice in a bowl and whisk to combine.
- Strain through a sieve and pour into the tart shell.
- Bake for 30-35 minutes or until just set.
- Allow to cool and refrigerate until completely set.
- 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.