lemon tart

Ingredients:

for the sweet tart pastry: 

125g unsalted butter

100g caster sugar 

1/4 tsp salt 

1 egg 

250g plain flour 

for the lemon filling: 

300g caster sugar 

zest of 3 lemons 

9 eggs

250ml lemon juice ( fresh lemons give a great fresh taste) 

250ml cream 

Method: 

to make the pastry: 

1. cream the butter, sugar and salt in a bowl. add the egg and mix until fully incorporated. turn the mixer onto a low speed and mix in the flour until just combined. 
2. remove the dough from the bowl and shape into a flat disc. wrap in cling film and refrigerate until completely chilled, about an hour. 
3. remove the pastry from the fridge about 10minutes before you are ready to roll it out 
4. grease a 9 inch tart shell with spray oil and lightly flour your bench 
5. roll out the tart pastry until 1/4 inches thick. and a little bigger than your tart pan. 
6. lift the pastry off the bench and place into the tin, press it into the base and up the side, then trim off the excess around the edges. 
7. place the tart in the fridge to allow the pastry to chill for half an hour, then preheat the oven to 160 degrees C. 
8. prick the tart shell all over with a fork, then bake, uncovered for 20-30 minutes, until lightly golden. in the last few minutes of baking, reduct the oven temperature to 130 degrees C. 

for the lemon filling: 

1. in a large bowl, rub together the sugar and lemon zest. 
2. whisk the eggs until frothy, then the lemon juice and finally the cream. 
3. transfer the lemon mixture to a jug. 
4. place the tart shell onto a flat baking tray. place this into the oven and with the door open, pull out the race with the start shell on it and carefully pour in the lemon mixture, slowly push the rack back in and shut the oven for and bake the tart for 50-60 minutes, until set. 

remove from the oven, allow to cool completely and garnish as desired. 

serves 8-10

KEEP REFRIGERATED 

HAPPY BAKING!!!