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Lemon tart
Lemon tart
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Create a flawless lemon tart with this simple recipe.
Ingredients:
  • 1 sheet frozen shortcrust pastry, thawed
  • 107.50 gm caster sugar
  • 131.25 gm lemon juice
  • 4 eggs
  • Lemon rind, finely grated
  • Icing sugar, for dusting
  • Thick cream, to serve
Instructions:
  • Preheat the oven to 180C (160C fan-forced) and generously grease a 22cm pie dish.
  • Prepare the dish by lining it with the pastry. Trim the edges, using any scraps to patch up any short sides. Chill for 15 minutes.
  • Place a piece of baking paper over the pastry and gently press it down. Fill the pastry with a layer of uncooked rice or pastry weights. Bake in the oven for 15 minutes. Take out the baking paper and weights, then return the pastry to the oven for an additional 5 minutes. Allow the pastry to cool in the baking pan.
  • Combine eggs, sugar, juice, rind, and cream until smooth. Pour the mixture into a prepped tart shell. Bake for 30-35 minutes until slightly wobbly yet set. Allow to cool in the pan.
  • Sprinkle tart with powdered sugar before serving in slices and adding a dollop of thick cream on top.

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