This is a really lovely classic lemon tart recipe, it is great for dinner party or summer BBQ. The important thing with this recipe is to not overcook the filling, slowly low temperature cooking. My other tip is to make sure you cool the filling slowly to avoid cracking the filling, I turn the oven off and leave the door open to let cool down slowly, before placing it in the fridge.
Ingredients & Method for Pastry:
| 275g Plain Flour
100g Cold Butter, diced 100g Icing Sugar, Sifted 2 eggs Butter for greasing |
1. Place flour, butter and icing sugar in a food processor and pulse till it looks like course breadcrumbs.
2. Add the eggs and pulse till a sticky dough forms, turn out onto a floured work surface, and knead till smooth and forms a ball. flatten to 1cm, wrap in cling film and leave for 30mins 3. Preheat the oven 200c butter a 23cm x 4cm tart tin 4. Roll out the chilled pastry on a floured surface to a thickness of 3mm and line the tin. Blind bake the tart, for 15mins, remove and brush with egg yolk, bake for further 10mins. |
Village Bakers 