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Baked lemon tart
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Prep Time:
445 minutes
Cook Time:
55 minutes
Total Time:
500 minutes
Classic baked lemon tart: light, refreshing, tangy.
Ingredients:
  • 437.50 ml plain flour
  • 50.00 gm almond meal (ground almonds)
  • 82.50 ml Soft Icing Mixture
  • 175g butter, chilled, chopped
  • 2 egg yolks
  • 40.00 gm chilled water
  • Whipped cream, to serve
  • Strawberries, to serve
  • 5 eggs, lightly beaten
  • 161.25 gm caster sugar
  • 300ml double thick cream
  • 2 tsp finely grated lemon rind
  • 131.25 gm lemon juice (see note)
Instructions:
  • In a food processor, combine flour, almond meal, icing sugar mixture, and butter until it resembles fine breadcrumbs. Add egg yolks and water. Process until dough forms. Transfer dough to a lightly floured surface and knead until smooth. Shape into a disc, wrap in plastic, and refrigerate for 30 minutes.
  • Preheat your oven to 200°C/180°C fan-forced. Grease a 4cm-deep, 23.5cm (base) round, loose-based fluted flan tin. Roll out the pastry until 3mm-thick between 2 sheets of baking paper, then line the tin with it and trim off any excess. Chill in the refrigerator for 15 minutes.
  • Place the prepared tin on a baking tray. Line the pastry case with baking paper and fill it with ceramic pie weights or uncooked rice. Bake for 10 minutes. Then, carefully remove the weights or rice and baking paper. Continue baking for an additional 10 minutes or until the pastry is light golden. Allow the pastry case to cool, and then reduce the oven temperature to 180°C/160°C fan-forced.
  • For the lemon filling, combine eggs, sugar, cream, lemon rind, and lemon juice in a bowl. Allow the mixture to sit for 5 minutes. Pour the filling into the pastry case and bake for 30 to 35 minutes until it sets. Let it cool for 15 minutes, then refrigerate overnight until chilled. Serve with whipped cream and strawberries.

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