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INGREDIENTS

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SWEET PASTRY

240g butter

180g icing sugar

2 whole eggs

400g strong flour

30g corn flour

2g salt

A little vanilla essence

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LEMON TART MIX

250g – 300g caster sugar depending how sharp you like it

430g lemon juice

Zest of 2 lemons

230ml double cream

450g whole eggs whisked

2g salt

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LEMON TART

METHOD

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SWEET PASTRY

Cream the sugar and butter until smooth. Add the vanilla with the sieved flour, salt, and eggs alternating with the eggs until just mixed through and smooth.  Do not over beat. Leave in the fridge for 30 minutes to set firm.

Roll out the pastry to 3mm thick and then line the buttered and floured tart cases. Bake blind until well cooked at 180c for 25-30 minutes. Remove from the oven, take out the beans and paper, then brush with egg wash and re-bake for 5 minutes.  

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LEMON TART MIX

Bring the lemon juice, zest and sugar to a slow simmer in one saucepan. Add the cream, then pass off once cooled. Add into the eggs and pass through a fine sieve. When baking the tart, bake on a low fan and alternate the tart around the oven several times so it bakes evenly, when the center is still wobbly pull it from the oven. Do not bake it until the center is completely cracked or the surface will crack.

Bake at 90c for approx.. 25-30 minutes

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