Lemon Tart

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 500 ml cake flour
• 1 pinch salt
• 125 g cold butter, cubed
• 80 ml caster sugar
• 2 extra-large egg yolks
• 5 ml vanilla essence
• 50 ml ice water
• 4 extra-large eggs
• 270 ml caster sugar
• 2 peel and juice lemons
• 250 ml cream, cooled
• glazed lemon slice
• caster sugar

Recipe

• 1 preheat the oven to 220ºc and spray a deep 25 cm loose-bottomed tart tin with non-stick cooking spray.
• 2 put the dry ingredients in a food processor and add butter.
• 3 process the mixture to the consistency of fine breadcrumbs and add the yolks, vanilla essence and water.
• 4 mix to a firm pastry, adding a little flour if necessary.
• 5 cover with cling wrap and leave to rest for 15 minutes.
• 6 roll out on a floury surface and cut to fit the tart tin.
• 7 press the dough lightly to the sides and put in the fridge for 20 minutes to firm- this prevents the dough from shrinking during baking.
• 8 prick the dough and line with baking paper.
• 9 fill with dried beans (right to the edges) and bake for 5 minutes.
• 10 remove the paper and beans and bake for a further eight minutes.
• 11 lower the oven temperature to 140ºc.
• 12 meanwhile make the filling.
• 13 beat the eggs, sugar, peel and juice together and allow to stand while the crust bakes.
• 14 put through a sieve.
• 15 beat the cream until it forms soft peaks and beat in the egg mixture.
• 16 pour the filling into the already baked dough and bake for a further 60-65 minutes until set, (it will be slightly wobbly but will set when it cools down.) cover the pastry edges with foil if browning too quickly.
• 17 allow the tart to cool and decorate with glazed lemon slices and caster sugar.