Classic Lemon Tart

Line the base with aluminum foil and baking beans

Pastry (for 9" flan tin)
Plain Flour - 225g
Unsalted Butter - 115g
Icing Sugar - 2 Tbsp
Egg - 1 number
Chilled Water - 1 Tbsp

  1. Preheat oven to 180C.
  2. Beat butter and icing sugar to fluffy.  Gradually add in egg.  Fold in sifted flour and water.  Work to a soft dough.
  3. Roll out the pastry in between 2 plastic sheets and use to line a 9" flan tin.  Prick the base all over with a fork.
  4. Line the base with aluminum foil and fill with baking beans.
  5. Bake the pastry case for 10 minutes.  Remove he foil and beans and set the pastry base aside while you make the filling. 
Half done pastry base
Making filling


Eggs - 6 numbers
Castor Sugar - 320-350g 
Unsalted Butter  - 115g
Lemon Rind & Juice - 4 numbers
Icing Sugar (for dusting)

  1. Put the eggs, sugar and butter into a pan and stir over low heat until all the sugar has dissolved.  Add the lemon rind and juice, and continue cooking, stirring constantly, until the lemon curd has thickened slightly.
  2. Pour the curd mixture into the pastry case.  Bake for 30 minutes, or until the lemon curn filling is just set.
  3. Transfer the tart to a wire rack to cool.  Dust the surface of the tart generously with icing sugar just before serving. 

Pour lemon curd on to tart base

Dust the tart generously with icing sugar before serving

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