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NSW Central Coast Photographer – Lemon Tart

So it was my birthday last week and I made myself a lemon tart to celebrate. Do you make your own birthday cake? I often have people ask why I want to make my own but to me it’s simple. That way I always get what I want and I actually enjoy baking yummy treats. I found this recipe a few years back in a magazine and cut it out to put in my ever increasing folder of ‘one day’ recipes. After consultation with my girls, we decided to give this lemon tart a try and it was a huge success. We have a few citrus trees in the garden and luckily our lemon tree has some beautiful juicy fruit on it at the moment. My attempt at this tart is VERY rustic and the pastry was a little overdone, but it tasted amazing!

1 ½ cups plain flour
125g chilled butter, cut into cubes
½ cup icing sugar (plus some extra for dusting)
3 egg yolks
1 Tablespoon iced water

Lemon filling
1 cup pouring cream
2 eggs
3 egg yolks, extra
½ cup caster sugar
½ cup lemon juice

Place the flour, butter and icing sugar in a food processor and process until mixture resembles fine breadcrumbs.  While the motor is running, add the egg yolks and process to combine.  Add the iced water and process until the dough just comes together.  Turn dough out onto a lightly floured surface and gently bring together to form a ball.  Flatten into a disk, wrap in plastic wrap and refrigerate for 1 hour.

Preheat oven to 180°C.  Roll the pastry out between 2 sheets of non stick baking paper to 3mm thick.  Line an 11cm x 34cm lightly greased loose bottomed tart tin with the pastry, trim the edges and prick the base with a fork.  Refrigerate for 30 minutes.  Line the pastry case with non stick baking paper and fill with baking weights.  Bake for 15 minutes, remove the paper and weights and bake for a further 10 minutes or until the pastry is light golden.  Reduce temperature to 140°C.

To make the lemon filling, place the cream, eggs, extra yolks, sugar and lemon juice in a bowl and whisk to combined.  Strain through a sieve and pour into the tart shell.  Bake for 30-35 minutes or until just set.  Allow to cool and refrigerate until completely set.  Dust with icing sugar to serve.

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