Yum : Lemon Tart

Mmmm … Lemon Tart. This is another recipe that we used to make on The Bay of Fires Walk.

Line a 24 cm loose-bottom deep flan tin with pastry, then blind bake at 200c for 20 minutes
Reset the oven to 160c
Juice and zest the lemons
Combine eggs and sugar until well amalgamated, then add zest and juice and stir well
Add cream and mix well using a balloon whisk
Pour in to just-baked pastry case and bake for 35-45 minutes until almost set
Cool in tin for at least 30 minutes before serving.
Serve dusted with icing sugar and thick cream.

Sieve flour and salt onto workbench or bowl.
Chop butter into smallish pieces and toss lightly in flour. Rub to combine partly
Make a well in centre and pour in water
Gather together, then press quickly into a flat cake and dust with a little flour
Wrap pastry in plastic film and refrigerate for 20-30 minutes
When required, roll our pastry, dusting generously with flour as necessary
Line tin then fill with loading (beans/rice) and blind bake in oven for 15-20 minutes.