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Lemon Tart

sweet.chef's picture
<p><a href="http://commons.wikimedia.org/wiki/File:Lemon_tart_2_-_star5112.jpg">Image Credit</a></p>
Ingredients
  Eggs 6 , beaten
  Superfine caster sugar 12 Ounce (350 Gram, 1 1/2 Cups)
  Butter 4 Ounce (115 Gram, 1/2 Cup)
  Lemons 4 , rind grated and juiced
  Icing sugar 1 Tablespoon (Confectioner'S, For Dusting)
For pastry
  All purpose flour 8 Ounce (Plain, 225 Gram, 2 Cups)
  Butter 4 Ounce, diced (115 Gram, 1/2 Cup)
  Icing sugar 30 Milliliter (Confectioner'S, 2 Tablespoon)
  Egg 1
  Vanilla essence 5 Milliliter (Extract, 1 Teaspoon)
  Chilled water 15 Milliliter (1 Tablespoon)
Directions

1. Preheat the oven to 200°C/400°F/ Gas 6. To make the pastry, sift the flour into a mixing bowl and rub or cut in the butter until the mixture resembles fine breadcrumbs. Stir in the icing sugar.
2. Add the egg, vanilla essence and most of the chilled water, then work to a soft dough. Add a few more drops of water if necessary. Knead quickly and lightly until smooth.
3. Roll out the pastry on a floured surface and use to line a 23cm/9in flan tin (quiche pan). Prick the base all over with a fork. Line with baking parchment and fill with baking beans. Bake the pastry case for 10 minutes. Remove the paper and beans and set the pastry case aside while you make the filling.
4. Put the eggs, sugar and butter into a pan, and stir over a low heat until all the sugar has dissolved. Add the lemon rind and juice, and continue cooking, stirring constantly, until the lemon curd has thickened slightly.
5. Pour the curd mixture into the pastry case. Bake for about 20 minutes, or until the lemon curd filling is just set. Transfer the tart to a wire rack to cool. Dust the surface of the tart generously with icing sugar just before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Interest: 
Holiday, Party
Ingredient: 
Lemon

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