Name: Tangy lemon tart
Yield: 8 servings
Cuisine: Bake
Ingredients: 125.00 g butter; 90.00 g sugar; 1.00 eggs; 250.00 g flour; 2.00 ml salt; 180.00 g sugar; 6.00 eggs just the yolks; 0.00 lemon zest only; 125.00 ml cream; 0.00 lemon juice only; 30.00 ml icing sugar

Recipe Disclaimer

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Ingredients (11)

Pastry

125.00 g	butter
90.00 g	sugar
1.00	eggs
250.00 g	flour
2.00 ml	salt

Filling

180.00 g	sugar
6.00	eggs — just the yolks
0.00	lemon — zest only
125.00 ml	cream
0.00	lemon — juice only
30.00 ml	icing sugar

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Method:

Preheat oven to 180 °C.

Pastry

Mix butter and sugar until smooth and creamy, the add egg and mix in. Sift together the flour and salt and add to butter to form pastry.

Knead on a floured board until smooth, then press the pastry over the bottom and up the sides of a greased 20 cm loose-bottomed tin.

Place onto a baking sheet and refrigerate for 20 minutes. Remove the tart case, prick the base with a fork, line with foil and fill with rice or beans.

Bake for 15 minutes, remove the foil and bake for a further five minutes. Remove and set aside to cool. Turn the oven down to 140 °C.

Filling

While the pastry cools, beat sugar, yolks and rind until pale and creamy, and add the cream and lemon juice.

The mixture may curdle, so mix well. Pour into the tart case and bake for 30 minutes.

Turn off the oven, and allow the tart to cool in it with the door open.
Sprinkle with icing sugar and a twist of lemon.