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Lemon Tart

Lemon tart

Lemon Tart

  • For the Sweet Pastry.
  • 250g Butter.
  • 200g Icing Sugar.
  • Pinch of salt.
  • 500g Plain Flour.
  • 4 Egg Yokes.
  • 4 tdsp Cold milk or water.
  • For Tart Filing.
  • 8 Eggs.
  • 350g Caster Sugar.
  • 300ml Double Cream.
  • Juice of 4 lemons.
Print Recipe

Posted by Lee on August 6th 2011

Start by making the Sweet Pastry.

  1. Cream together the butter, sugar and salt in a bowl.
  2. Rub in the flour.
  3. Add in the egg yolks.
  4. When the mixture looks like bread add a little clod milk or water.
  5. Lightly knead then wrap in cling film and allow to rest in the fridge for approx 1 hour

For the Tart.

  1. Start by rolling out the pastry and line a 24cm ( 9 1/2 inch) flan tin.

  2. On top of the pastry line with with greaseproof paper and fill with dried beans (you can use uncooked rice ).
  3. Blind bake in a pre-heated oven at 180C / 350F or gas mark 4 for 15 - 20 mins.
  4. When cooked, remove the beans and allow to cool.
  5. Mix together the eggs and sugar in a bowl until smooth.
  6. Add cream and lemon and mix well.
  7. Pour the mixture into the cooked flan case and bake for 30 - 40mins, until the tart is just set.
  8. Remove from the oven and allow to cool.

When chilled, portion and serve with fresh raspberries, cream or ice cream and Enjoy.

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