Chef's Corner Lemon Tart
INGREDIENTS For the crust:
1 cup plain flour (130 grams) 1 stick unsalted butter (110 grams) 4 tablespoons powdered sugar
For the lemon filling:
¼ cup whipping cream ¼ cup caster sugar 1 egg (large) lemon juice (from 1 large lemon – at least 1/3 cup) EQUIPMENT Tart pan 18-20 cm METHOD: 1. Mix flour, melted butter and icing sugar in a bowl until you get soft dough. 2. Press this soft dough into the base of your cake tin and up the sides. Pierce the dough several times with a fork. 3. Bake it blind for 20 minutes at 375°F/190°C. Take it out & let it cool down. Reduce oven temperature to 300°F/150°C. 4. In a bowl, whisk caster sugar, egg, cream and lemon juice. Carefully pour into the cooled pastry case. 5. Return to the oven and bake for a further 35–40 minutes or until the filling is set. 6. Take it out and let cool down completely before removing it from the tin. 7. Dust with icing sugar and serve. Prep: 15 m Cook: 1 hr Serves: 5
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