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

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Pastry:

  1. Place the flour, sugar, salt and butter into a mixing bowl. Use your fingertips to combine until the mixture resembles bread crumbs.

  2. 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:

  1. Preheat oven to 200⁰C (180⁰C fan forced) and lightly grease a 23cm tart tin.

  2. 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.

  3. 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.

  4. Lower oven temperature to 180⁰C (160⁰C fan-forced) and allow oven to cool to correct temperature.

Filling:

  1. Wisk together the eggs, sugar, cream, lemon rind and lemon juice in a bowl. Stand for 5 min. Pour mixture into pastry case.

Bake:

  1. Bake for 30-35 minutes or until filling has just set. Cool for 15min.

  2. Refrigerate overnight or until chilled. Serve with whipped cream or strawberries.