State of the art Lemon tart
It was fathers day last weekend and I made this lemon tart for desert. I used lemonades from our tree in the back garden, Lemonades are much sweeter than lemons, there for they are great for anything sweet or in a drink.
11/2 cups plain flour
3/4 cup almond meal
1/2 cup icing sugar
200g chilled butter, chopped
2-3 Tbsp iced water
2/3 cup caster sugar
300 ml cream
1Tbsp finely grated lemon rind
1/2 cup lemon juice
Step 1 Put the flour, almond meal, icing sugar,
and butter in a food processor and mix till it resembles
breadcrumbs. Add water till the mixture comes together.
On a light floured surface knead till smooth.
Put pastry in fridge for 30 Minutes to rest.
Preheat oven to200C. Roll out pastry then place into a 28cm tin,
leaving a 1cm excess to allow for shrinkage, chill for 30mins.
Blind bake the pastry for 10 Minutes, remove the paper and weights from the
blind baking and cook for 10-12 min or till golden.
Steep 2 Reduce oven to 160C. Put eggs, caster sugar and cream
into a bowl, whisk till combined, add lemon juice and rind and whisk. Poor
the lemon mixture into the cooled pastry case. Bake for 30-40 Minutes
or until just set. Remove from oven and cool.