Lovers' lemon tart

Recipe from: 2/17/1999 12:00:00 AM
Ingredients 15
Servings 6
Time

Ingredients

  • PASTRY
  • 1
    extra-large egg yolk
  • 30
    ml
    iced water
  • 2
    ml
    almond essence
  • 2
    ml
    vanilla essence
  • 180
    g
    cake flour
  • 1
    ml
    salt
  • 90
    ml
    cold butter
  • FILLING
  • 2
    extra-large eggs
  • 3
    extra-large egg yolks
  • 200
    g
    sugar
  • 125
    g
    unsalted butter, cut into small pieces
  • 1
    lemon, grated peel, blanched and refreshed
  • 125
    ml
    freshly squeezed lemon juice
 

Method

 
PASTRY: Preheat oven to 180 ºC. Mix egg yolk, water, almond essence and vanilla essence. Place flour, salt and butter in bowl of a food processor fitted with a steel blade and process until mixture forms a ball. (Add a little more iced water, if necessary). Remove from bowl and pat firmly and smoothly into a 23-25 cm diameter loose-based tart pan. Prick base and sides with a fork. Chill or freeze for 1 to 2 hours, then place pastry case on lowest oven rack and bake for 12 to 15 minutes at 180 ºC. Remove from oven and cool. FILLING: Combine eggs, egg yolks and sugar in the top of a double boiler over boiling water and whisk until thickened and pale lemon-coloured. Add butter bit by bit, whisking constantly. Beat in lemon peel and juice and continue cooking until mixture thickens. Do not allow to boil. Pour into cooled pastry shell and leave to cool and set. Refrigerate until lightly chilled, then serve, in slices with lemon verbena ice cream (see recipe).
 

Read more on: bake  |  fruit
 

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