Lemon Tart
Lemon Tart ( Makes 1 5″ Round tart + 2 mini 2″ Tarts)

A delicious Tangy Lemon Tart with Buttery Crust

Course: Appetizer, Dessert, Snack, teatime
Cuisine: desserts
Keyword: butterytarts, dessert, lemon, lemontart, pastry, tarts
Ingredients
Ingredients for tart crust:
  • 125 g all purpose flour
  • 35 g icing sugar
  • 63 g butter cold and cubed
  • 1 egg yolk
  • 1/2 tsp zest
Ingredients for Lemon Filling:
  • 50 ml lemon juice
  • 2 1/2 eggs
  • 70 g castor sugar
  • 80 ml whipping cream
  • 1 tsp lemon zest
Instructions
Steps for tart crust:
  1. In a food processor, pulse flour and icing sugar until well mixed
  2. Add in cold butter and pulse until mixture becomes crumbly
  3. 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.
  4. Flatten dough and wrap with cling wrap
  5. Refrigerate for 30mins to 1hr to set the dough
Steps for Lemon Filling:
  1. In a mixing bowl, whisk lemon juice, eggs, castor sugar and whipping cream until well mixed
  2. Sieve mixture
  3. Stir in lemon zest
Assembly of Tart:
  1. Preheat oven to 160C.
  2. Roll dough out on a lightly floured surface. I like to roll them between 2 pieces of cling wrap.
  3. Press gently into tin and trim off excess pastry.
  4. Use a fork to prick bottom of pastry with holes and return to fridge to set another 30 mins.
  5. When dough is set, line the tart with foil and fill with rice or weights and bake for 10 mins
  6. Remove tart from oven and remove the foil and bake for another 20 mins until lightly golden.
  7. Remove from oven and pour in lemon filling and bake for another 25-30 mins until just set
  8. Remove from oven and cool completely.