Lemon Tart ( Makes 1 5″ Round tart + 2 mini 2″ Tarts)
A delicious Tangy Lemon Tart with Buttery Crust
Appetizer, Dessert, Snack, teatime
butterytarts, dessert, lemon, lemontart, pastry, tarts
Ingredients for tart crust:
all purpose flour
cold and cubed
Ingredients for Lemon Filling:
Steps for tart crust:
In a food processor, pulse flour and icing sugar until well mixed
Add in cold butter and pulse until mixture becomes crumbly
Add in zest and egg yolks and pulse till mixture comes together. If mixture is too dry, add in a little water to bind the dough till it comes into a ball.
Flatten dough and wrap with cling wrap
Refrigerate for 30mins to 1hr to set the dough
Steps for Lemon Filling:
In a mixing bowl, whisk lemon juice, eggs, castor sugar and whipping cream until well mixed
Stir in lemon zest
Assembly of Tart:
Preheat oven to 160C.
Roll dough out on a lightly floured surface. I like to roll them between 2 pieces of cling wrap.
Press gently into tin and trim off excess pastry.
Use a fork to prick bottom of pastry with holes and return to fridge to set another 30 mins.
When dough is set, line the tart with foil and fill with rice or weights and bake for 10 mins
Remove tart from oven and remove the foil and bake for another 20 mins until lightly golden.
Remove from oven and pour in lemon filling and bake for another 25-30 mins until just set
Remove from oven and cool completely.