• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • Rich Shortcrust Pastry
  • 40g icing sugar
  • 225g cold butter, diced
  • 1 egg yolk
  • Sifted
  • 300g plain flour
  • 1 tbsp milk powder
  • Filling
  • 50g castor sugar
  • 60ml lemon juice
  • 45g UHT whipping cream
  • 1 tbsp grated lemon rind
  • 3 eggs

Instructions

  1. Beat butter, icing sugar and egg yolk until creamy and smooth.
  2. Add in sifted flour and milk powder. Mix until well blended into a dough. Refrigerate for 30 minutes.
  3. Roll out pastry dough between two sheets of plastic to fit the base and sides of a 19–20cm fluted tart tin. Remove scraps of pastry from the edge. Press the sides of the pastry to make it even and prick the base with a fork (this is to ensure that the base is flat after baking).
  4. Bake pastry blind in a preheated oven at 180°C for 5–10 minutes.
  5. To make the filling, whisk together lemon juice, sugar, cream and lemon rind. Beat in eggs one at a time until well combined.
  6. Pour the filling into the pastry case and bake at 180°C for 20–25 minutes or until set.
  7. Remove tart onto a wire rack to cool completely. Serve the tart immediately.
  8. (Chef's note: If you wish to do so, you can make the tarts in small 8–9cm fluted tart tins.)

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