Fresh Lemon Tart
|Short crust pastry||1⁄4 Pound (100 Gram)|
|Shortcrust pastry||1⁄4 Pound (100 Gram)|
|Castor sugar||6 Ounce (175 Gram)|
|Lemons||2 Large, grated for rind and squeezed for juice|
|Butter||2 Ounce (50 Gram)|
1. Prepare your favorite pastry recipe or thaw the pastry if store bought.
2. On a lightly floured work table, roll the pastry out into a circle, 1-inch larger than an 8-inch flan ring or tart tin.
3. Carefully lift the pastry and use it to line the ring, neatly trimming the edges.
4. Fill the pastry with some dried beans to blind bake.
5. Preheat the oven to 375°F (190°C or Gas No. 5)
6. Prepare a double boiler pan to cook custard.
7. When the oven is hot, bake the pastry shell for 10 to 12 minutes until dry and pale.
8. Remove from oven, empty out beans and let cool while preparing the filling.
9. Reduce the oven temperature to 350°F (180°C or Gas No. 4)
10. In a basin that its on top of double boiler pan, combine the eggs, sugar, lemon rind and butter.
11. Beat lightly until well blended.
12. Place the pan over the pan of simmering water.
13. Using a wooden spoon, stir the mixture until butter melts and sugar dissolves and mixture coats the back of the spoon.
14. Take the basin off the heat and stir in lemon juice.
15. Strain the custard into the pie shell.
16. Place on middle level of moderate oven
17. Bake for about 25 minutes, or until the filling has set and pastry is golden.
18. Remove from oven and let cool slightly.
19. Remove tart from the ring onto a serving platter.
20. Cut into wedges.
21. The tart can be served warm or chill and serve with whipped cream if you like.