Lemon Tart
Time: ??
Serves: 4
There are no notes for this recipe.
Ingredients
Tart Shell
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Plain flour, 250g
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Butter, cold, 110g
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Caster sugar, 100g
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Salt, 3g
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Egg, x1
Lemon Curd Filling
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Lemons, x3
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Corn Starch, 2/3 tablespoon
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Caster sugar, 100g
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Eggs x2
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Butter, 83.5g
Method
Tart Shell
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Preheat oven to 200C.
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Place flour (250g), butter (110g), sugar (100g), and salt (3g) into a food processor and process for a few seconds until mixture resembles breadcrumbs.
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Add the egg (x1) and process until a dough is formed.
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Turn dough to a lightly floured surface and form into a ball.
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Roll the dough out in between two sheets of baking paper to 2mm thick. Place baking paper and dough into the freezer for 10 minutes to rest.
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Lightly grease and flour four 10.5cm fluted tart tins with a loose base.
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Cut four 14cm discs from the dough - slightly larger than the tart shell - then place into the tins and press in gently. Trim the edges of the pastry to fit the tart pan.
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Place baking paper onto top of pastry, cover with baking beads and then blind bake in the oven for 8 minutes.
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Remove baking paper and beads then return to the oven for another 8 minutes or until tart shell is evenly cooked through.
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Remove from oven and set aside a room temperature to cool slightly, about 5 minutes. Then place tart tins into a freezer to chill.
Lemon Curd Filling
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Grate the lemons for their zest.
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In a Bain Marie, beat the eggs (2) lemon juice, lemon zest, sugar (100g) and cornstarch (2/3 tablespoon). Once sugar and cornstarch is dissolved, add butter (83.5g)
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Pour lemon filling into tart casing through a sieve.
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Place tarts in the fridge to set.
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Yums.