Lemon tarts
Serves: 8 serves
  • Tart Shell
  • 250g all-purpose flour
  • 150g cold unsalted butter, chopped
  • 3 tablespoon caster (superfine) sugar
  • 1 egg, lightly beaten
  • 2-3 tablespoons iced water
  • Lemon filling
  • ½ cup lemon juice
  • 175g caster (superfine) sugar
  • ¾cup (single or pouring) cream
  • 3 eggs
  1. To make tart shell
  2. Place the flour, butter and sugar in a food processor and process until the mixture resembles breadcrumbs
  3. Add the egg and process in short bursts until the pastry just comes together
  4. Turn out and bring together to form a ball
  5. Flatten the pastry, wrap in plastic wrap and refrigerate for about 30 minutes
  6. Preheat oven to 180 C/160C fan
  7. Roll out pastry on a lightly floured surface until 2-3 mm thick
  8. Line an 26cm round tart pan with a removable bottom
  9. Prick the base with a fork
  10. Refrigerate for 30 minutes
  11. Line the pastry with non-stick baking paper, fill with baking weights (beans or rice will do) and bake for 10 minutes
  12. Remove the weights and paper and bake for a further 5 min or until golden
  13. Set aside
  14. Reduce the oven to 140 C
  15. To make the lemon filling
  16. Place the lemon juice and sugar in a heatproof bowl over a saucepan of simmering water and stir until sugar is dissolved
  17. Add the cream and eggs and stir continuously for 5 minutes
  18. The mixture should be thick and custard like
  19. Pour the mixture into the tart shell through a strainer
  20. Bake for 20 minutes or until just set, there should be a slight wobble
  21. Allow to cool and refrigerate until completely set
Don't overwork the pastry
Recipe by Small Kitchen Tales at http://smallkitchentales.com/lemon-tarts/