Lemon Tart

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Serves : 8



1 1/4 cup all purpose flour

5 tsp superfine sugar

1/2 cup butter, cut into small pieces

1 tbsp water


2/3 cups heavy cream

1/2 cup superfine sugar

4 eggs

grated rind of 3 lemons

12 tbsp lemon juice

confectioner sugar, for dusting


Preheat the oven 375 f (180 c)
Place the flour and sugar in a bowl and rub inthe butter with your finger. Add the cold water and work the mixture together until a soft pastry was formed.Wrap and leave to chill for 30 min
Roll out the dough and line a 9 1/2 inch loose-bottomed flan pan. Prick the pastry with folk and leave to chill for 30 min
line the pie shell with foil and baking beans and bake for 15 min – Remove the Foil and bean and bake for an additional 15 min
to make the filling, whisk the cream, sugar, eggs, lemon rind, and juice together. Place the pie shell, still in its pan, on a baking sheet and pour in half the filling into the pie, place in the oven for 10 min and pour in the remaining filling and baked for 12 min
leave to cool, then lightly dust with confectioners’sugar before serving

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This entry was posted in Dessert.

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