Lovely Lemon Tart
Tangy gorgeousness that just melts in your mouth, this fab french lemon tart is perfect for the wow factor dessert. Very few ingredients, a little bit of time and freshly squeezed and zested lemons from your own tree. Voila!
Prep Time 40 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr 20 minutes mins
Course Dessert, Snack
Cuisine French
Pastry:
- 1½ cups flour
- ½ cup icing sugar
- 125 g butter chilled and cubed
- 2 tsp lemon zest
- 1 egg yolk
- 1 tbsp iced water
Filling:
- 5 eggs
- ½ cup caster sugar
- ¾ cup of cream
- 55 ml lemon juice
Mix flour and sugar in a processor, add butter, then lemon zest and egg yolk and then the
water and process. Wrap pastry in plastic film and place in the fridge for 20 minutes. Blind
bake the pastry using a 23-25 cm flan dish for 10 minutes, remove the cover and bake for a further 5 minutes until golden.
To make the filling; beat the eggs and sugar in a bowl until the sugar dissolves, beat in the
cream and add the lemon juice. Pour into cooked pastry shell and bake at 180°C for 20-25
minutes or until filling is set.
Serve dusted with icing sugar via sifted and shaken from a tea strainer, a dollop of cream and some fresh berries.