Name: Lemon tart
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 2.00 eggs just the yolks; 100.00 ml icing sugar; 1.00 pinch salt; 500.00 ml flour cake; 30.00 ml water; 250.00 ml castor sugar; 180.00 ml butter melted; 100.00 ml lemon juice fresh; 60.00 ml orange juice; 5.00 ml icing sugar

Recipe Disclaimer

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Ingredients (10)

pastry: butter, at room temperature

2.00	eggs — just the yolks
100.00 ml	icing sugar
1.00 pinch	salt
500.00 ml	flour — cake
30.00 ml	water

filling: eggs

250.00 ml	castor sugar
180.00 ml	butter — melted
100.00 ml	lemon juice — fresh
60.00 ml	orange juice

to decorate: 2 lemons, very thinly sliced

5.00 ml

icing sugar

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Method:

Pastry:
Place the butter and egg yolks in a food
processor and blend for a few seconds.
Add the
icing sugar and salt and blend for a few seconds
longer. Add the flour and blend.
Then add the
water and blend until a pastry ball forms.
Wrap the
pastry in clingfilm and chill in the fridge for 2 hours.

Remove the pastry from the fridge and leave until it
reaches room temperature.
Roll it out thinly and use
to line a 22 cm loose-bottomed tin.
Return to the
fridge until needed.

Filling:
Using an electric beater whisk together the
eggs and caster sugar for 1 minute.
Add the melted
butter and juice and beat for another 2 minutes.

For a smoother, shinier filling leave the mixture to
stand for at least 1 hour.
Skim the foam off the top
of the mixture.
Meanwhile preheat the oven to 160°C.
Prick the
base of the pastry crust with a fork and bake blind
on the bottom oven rack for 15 minutes.
Remove
the crust from the oven and reduce the oven
temperature to 140°C.
Leave the crust to cool.
Poor the filling into the cooled crust and bake
for 25-30 minutes or until the filling is firm.
Leave
the tart to cool completely.

To decorate:
Blanch the lemon slices in boiling
water for 2 minutes.
Drain well and arrange
them on top of the tart.
Dust with icing sugar and caramelise under the oven grill for 1-2 minutes.

Alter natively use a blowtorch just before serving
the tart.