When life hands you lemons… Make this! This lemon tart is wonderfully smooth, creamy and zesty. This is a beautifully flavourful addition to any tea party, and bursting with elegance.
- 225g (1½ cups) cake flour
- 125g chilled butter, cubed
- 80g (½ cup) icing sugar, plus extra to dust
- 3 egg yolks
- 15ml (1 tbsp) ice water
- 250ml (1 cup) fresh cream
- 2 eggs
- 3 egg yolks
- 110g (½ cup) castor sugar
- 125ml (½ cup) lemon juice
1 Place the flour, butter and icing sugar in a food processor and process until the mixture resembles fine breadcrumbs.
2 While the motor is running, add the egg yolks and process to combine. Add the ice water and process until the dough just comes together.
3 Turn the dough out onto a lightly floured work surface and gently bring together to form a ball. Flatten into a disc, wrap in plastic wrap and refrigerate for 1 hour.
4 Preheat the oven to 180°C. Roll the dough out between 2 sheets of non-stick baking paper to 3mm thick. Line a 34cm x 11cm lightly greased, loose-bottomed tart tin with the pastry, trim the edges and prick the base with a fork. Refrigerate for 30 minutes.
5 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 golden. Reduce the oven temperature to 140°C.
6 For the lemon filling, place the cream, eggs, egg yolks, castor sugar and lemon juice in a bowl and whisk to combine. Strain through a sieve and pour into the tart shell.
7 Bake until just set, about 30 – 35 minutes. Allow to cool and refrigerate until completely set. Dust with icing sugar to serve.