Favourite lemon tart

Fairlady
4 servings By Food24
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Ingredients (11)

120.00 g butter
2.00 eggs — just the yolks
100.00 ml icing sugar
0.00 salt — just a pinch
500.00 ml flour
30.00 ml water
FILLING
4.00 eggs
250.00 ml castor sugar
125.00 ml butter — melted
190.00 ml lemon juice
0.00 icing sugar — to dust
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Method:

Combine the butter and egg yolks in a food processor.
Add the icing sugar and salt and process.
Add the flour and then the water and process until the pastry comes together.
Wrap in clingfilm and chill for at least two hours.
FILLING
Blend the eggs and sugar for one minute, add the butter and lemon juice and blend for two more minutes.
Set aside for one hour. (Skim off any foam before pouring into the baked pastry shells.)
Preheat the oven to 160 &degC.
Roll out the pastry on a lightly floured surface and carefully cut out rounds to fit four greased 12 cm diameter springform tartlet tins or one 23 cm diameter springform tin.
Press the pastry up the sides and fill in any holes.
Line with waxed paper and fill with beans.
Bake blind for 15 minutes.
Remove from the oven, cool and remove the paper and beans.
Turn the oven temperature down to 140 &degC.
Fill the pastry shell or shells with lemon mixture and bake for 15 minutes for the tartlets or 25 minutes for the tart.
Allow to cool, then remove from the tin(s).
Dust with icing sugar and serve.

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