Tart Lemon Tart with Crisp Shortcrust Pastry
Lemon Tart is a very classy and elegant dessert for any time of day. Perfect for a high tea or to follow a heavy roast dinner with all the trimmings, it is a family favourite that everyone will enjoy! Feel free to buy a pre-made shortcrust pastry shell if it is easier – but in all seriousness, this homemade pastry is da bomb!
Method
-
In a food processor add the sifted flour, salt, butter and caster sugar and processor until the mixture resembles breadcrumbs.
-
Whilst the motor is still running, add iced water a tablespoon at a time until the dough just comes together.
-
Remove from the food processor and wrap in plastic wrap.
-
Allow to 'rest' in the fridge for at least 45 minutes.
-
Roll our your pastry between two sheets of baking paper and line your greased pie dish.
-
Place a sheet of baking paper on top and fill with baking weights (or raw rice) and blind bake at 180 degrees for 10 - 12 minutes. Remove the weights and baking paper and put the pastry back into the oven to brown slightly (5 - 7 minutes). Allow to cool.
-
Fill with the lemon curd and bake a further 10 minutes before allowing the mixture to cool.
-
Refrigerate until ready to use.
-
Combine the sugar and cornflour in a saucepan. Stir in the water, lemon zest and juice.
-
Cook on a low heat stirring continuously until mixture is thickened and bubbly.
-
Reduce the heat and simmer for a few minutes. Remove from the heat.
-
Beat the egg yolks in a small bowl and stir in a little of the hot fitting, then return all to the pan.
-
Cook, stirring for a few minutes, stir in butter then pour into the pastry case.
Recipe Hints and Tips:
- Lemon Tart is best eaten on the day it is made. Keep it covered in plastic wrap in the fridge.
- Lemon Tart is not suitable for freezing.
- The lemons may be substituted with limes or oranges.
