Lemon Tart Recipe

Pastry ingredients:

• 185g plain flour
• 55g icing sugar
• 30g almond meal
• 125g cold butter, chopped
• 1 egg yolk

Lemon Filling ingredients:
1 tablespoon finely grated lemon rind
125ml lemon juice
5 eggs
165g castor sugar
300ml thickened cream

Method:

1. Blend or process flour, icing sugar, almond meal and butter until combined. Add egg yolk. Process until ingredients just come together. Knead dough on floured surface until smooth. Cover and refrigerate 30 minutes.
2. Preheat oven to moderately hot. Grease 24cm round loose base flan tin.
3. Roll pastry between sheets of baking paper until large enough to line prepared tin. Ease pastry into tin; trim edges. Cover and refrigerate 30 minutes.
4. Cover pastry with baking paper, fill with dried beans or rice. Place tin on oven tray. Bake in moderately hot oven 10 minutes. Remove paper and beans. Bake about 10 minutes or until tart shell browns lightly. Remove from oven. Reduce oven temperature to moderately slow. Refrigerate cooled pastry case until cold.
5. Pour lemon filling into pasty case. Bake uncovered in moderately slow oven about 40 minutes or until filling just sets. Stand 10 minutes. Refrigerate lemon tart until cold.

Making the Lemon Filling:

Whisk ingredients in medium bowl. Stand 5 minutes. Strain into another bowl.