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Ingredients
- Short Pastry:
- 2 C. butter
- 6 oz. caster sugar
- 2 eggs, beaten
- 1 vanilla pod
- 16 oz. flour
- pinch of salt
- Filling:
- 9 eggs
- 14 oz. caster sugar
- 5 lemons (zest of 2, juice of 5)
- 1 C. cream
Details
Servings 1
Preparation time 60mins
Cooking time 120mins
Preparation
Step 1
For pastry:
1. Beat butter, salt and sugar in an electric mixer until smooth.
2. Add the eggs one at a time and beat until smooth. Add the vanilla and mix well.
3. Slowly add the flour and salt until incorporated. Dough should look and feel smooth.
4. Rest in wrap until needed.
For filling:
1. Whisk eggs with sugar and lemon zest. Stir in lemon juice, then cream.
2. Skim off the froth. Strain through a fine sieve and set aside.
For tart:
1. Preheat oven to 350°F.
2. Roll the pastry out until it is 3mm thick. Lift it and place carefully into a 9" tart pan.
3. Cover with greaseproof paper and fill with pie weights. Place in refrigerator for 10 minutes until chilled.
4. Remove from refrigerator, keeping paper on and place in oven and bake for 15 minutes. Remove from oven and discard paper.
5. Bake again until the base is golden; turn oven down to 250°F, brush shell with a beaten egg and bake for 3 minutes to set.
6. Half fill the base with custard and place back in the oven; add the rest of the custard to completely fill the shell.
7. Bake for 40 minutes or until it is firm, but set. Chill quickly.
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