Baked Lemon Tart
You will need:
1 Cup (150g) The Natural Baking Co Plain Flour
1/4 Cup (60g) Caster Sugar
1/2 Teaspoon Salt, Fine
100g Butter, Cold and Diced
1 Egg Yolk
1-2 Tablespoons (20-40ml) Cold Water
Shortcrust Pastry:
Lemon Filling:
3/4 Cup (165g) Caster Sugar
5 Eggs (50g each)
300ml Double Thick Cream
2 Teaspoon Lemon Rind
1/2 Cup (125ml) Lemon Juice





Pastry:
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Place the flour, sugar, salt and butter into a mixing bowl. Use your fingertips to combine until the mixture resembles bread crumbs.
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Mix in the egg yolk and add just enough cold water to bring the mixture together as dough. Once mixture is brought together, knead lightly and shape dough into a disc, cover with cling film and leave to rest in the refrigerator for 30min.
Preheat:
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Preheat oven to 200⁰C (180⁰C fan forced) and lightly grease a 23cm tart tin.
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Roll out pastry on a lightly floured surface. Line the prepared tin with the pastry and trim any excess. Prick the base of the pastry case with a fork and place into the freezer for 10 minutes to chill.
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Line the pastry case with a sheet of baking paper and fill with dried bean, rice or pastry weights and bake for 10 minutes. Remove the weights for a further 10-12 minutes or until light golden brown. Allow to cool for 10-15min.
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Lower oven temperature to 180⁰C (160⁰C fan-forced) and allow oven to cool to correct temperature.
Filling:
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Wisk together the eggs, sugar, cream, lemon rind and lemon juice in a bowl. Stand for 5 min. Pour mixture into pastry case.
Bake:
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Bake for 30-35 minutes or until filling has just set. Cool for 15min.
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Refrigerate overnight or until chilled. Serve with whipped cream or strawberries.