Name: Lemon tart recipe
Cook time: 1 h
Yield: 8
Cuisine: French
Ingredients: 150g plain flour; 40g icing sugar pinch of salt; 40g cold unsalted butter,chopped; 1 egg yolk; 1½ tbsp milk; 3 eggs; 165g castor sugar; 150ml lemon juice (3-4 lemons); 1½ tbsp plain flour; softly whipped cream and icing sugar,to serve

Ingredients

150g plain flour
40g icing sugar pinch of salt
40g cold unsalted butter,chopped
1 egg yolk
1½ tbsp milk
3 eggs
165g castor sugar
150ml lemon juice (3-4 lemons)
1½ tbsp plain flour
softly whipped cream and icing sugar,to serve

Method

Step1
To make the pastry,process the flour,sugar,salt and butter together until combined. Add the egg yolk and milk and pulse until the mixture just comes together.
Step2
Turn the dough onto a lightly floured surface and knead lightly. Press the dough into a disc shape,wrap in cling film and refrigerate for about 45 minutes.
Step3
Remove the dough from the fridge and roll into a circle large enough to line a 22cm fluted,loose-based tart tin. Ease the pastry into the tin,trim the edge,and prick the base all over with a fork. Refrigerate for a further 30 minutes.
Step4
Preheat the oven to 180°C. Line the pastry with foil and fill with uncooked rice,dried beans or pastry weights. Bake for 15 minutes. Carefully remove the weights and foil and return to the oven until the pastry is crisp and lightly golden,about a further 10 minutes. Allow to cool.
Step5
For the filling,beat the eggs and sugar together with electric beaters until thick and creamy. Gradually add the lemon juice,then the flour,and mix until just combined. Pour the filling into the pastry shell and bake at 180°C for 15 minutes – the top will be well browned.
Step6
Reduce the oven temperature to 150°C and bake until the filling has set,about a further 10 minutes. Remove from the oven to cool.
Step7
Serve lightly dusted with icing sugar and softly whipped cream.

Ingredients

Method

Step1

Step2

Step3

Step4

Step5

Step6

Step7

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