Lemon tart

By Patricia_Scarpin

Ingredients

• Dough:
• 1 1/3 cups (200g/7oz) all purpose flour
• 100 g (3 1/2oz) cold unsalted butter, chopped
• 1 tablespoon caster sugar
• 1 egg, lightly beaten
• 1/4 teaspoon vanilla extract
• Lemon filling:
• 1 cup (8 fl oz) single or pouring cream
• 2 eggs
• 3 egg yolks
• 1/2 cup (110g/3 3/4oz) caster sugar
• 1/2 cup (4 fl oz) lemon juice

Details

Servings 8

Preparation

Step 1

Place the flour, butter and sugar in a food processor and process until the mixture resembles breadcrumbs. Add the egg and vanilla and process in short bursts until the pastry just comes together. Turn out and bring together to form a ball. Flatten the pastry, wrap in plastic and refrigerate for 15 minutes.
Roll out the pastry on a lightly floured surface until 3mm (1/8 in) thick. Line a deep 22cm (9in) round pastry ring* with the pastry, trim and prick the base with a fork. Refrigerate for 30 minutes.
Preheat the oven to 180ºC/360ºF. Line the pastry with non-stick baking paper, fill with baking weights or dried beans and bake for 15 minutes. Remove the weights/beans and paper and bake for a further 2-3 minutes or until golden. Set aside.
Reduce the oven to 140ºC/285ºF. To make the lemon filling, place the cream, eggs, egg yolks, sugar and lemon juice in a bowl and whisk to combine. Pour the mixture into the tart shell and use the back of a metal spoon to skim the surface to remove any bubbles. Bake for 20 minutes or until just set. Allow to cool and refrigerate until completely set.

* I used a shallow pan and there was some dough left; I froze it and to avoid wasting lemon filling I halved the recipe.