Down Under Lemon Tart Recipe

Ingredients
<br>- 2 ½ cups all-purpose flour
<br>- ⅞ cup butter
<br>- ¾ cup confectioners' sugar
<br>- 1  egg yolk
<br>- 1 ½ tablespoons cold water
<br>- 4  eggs
<br>- ¾ cup superfine sugar (or granulated sugar, processed to fine texture in a food processor)
<br>- 2 tablespoons minced lemon zest
<br>- ¾ cup fresh lemon juice
<br>- ½ cup heavy whipping cream
<br><p></p>Directions
<br>step 1: Place flour, butter, and confectioners' sugar in food processor; process until mixture resembles bread crumbs. Add egg yolk and 1 to 2 tablespoons cold water, and process until mixture forms a dough. Mold dough into 2 flat shapes, wrap in plastic wrap, and chill for 20 minutes.
<br>step 2: Roll out pastry to 1/8 inch thick (3mm), and line a 9- or 10-inch (24 cm) tart pan. Patch any cracks with extra dough and chill the crust in the freezer for 20 minutes.
<br>step 3: Preheat oven to 350 degrees F (175 degrees C).
<br>step 4: Line pastry with foil, fill the foil with a little raw rice, and bake in preheated oven for 15 minutes. Remove foil and rice, and continue baking until pastry is a light golden color.
<br>step 5: In a mixing bowl, mix together eggs, superfine sugar, lemon zest, lemon juice, and cream. Do not over beat. Pour the mixture through a strainer. Place the tart pan on a baking sheet, and carefully pour the lemon mixture into the baked pastry crust.
<br>step 6: Bake until the tart is nearly set, about 20 minutes. The filling will be runny in the center, and will set when cool; don't over cook, or cracks will appear. Cool and serve.
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Ingredients
- 2 ½ cups all-purpose flour
- ⅞ cup butter
- ¾ cup confectioners' sugar
- 1 egg yolk
- 1 ½ tablespoons cold water
- 4 eggs
- ¾ cup superfine sugar (or granulated sugar, processed to fine texture in a food processor)
- 2 tablespoons minced lemon zest
- ¾ cup fresh lemon juice
- ½ cup heavy whipping cream

Directions
step 1: Place flour, butter, and confectioners' sugar in food processor; process until mixture resembles bread crumbs. Add egg yolk and 1 to 2 tablespoons cold water, and process until mixture forms a dough. Mold dough into 2 flat shapes, wrap in plastic wrap, and chill for 20 minutes.
step 2: Roll out pastry to 1/8 inch thick (3mm), and line a 9- or 10-inch (24 cm) tart pan. Patch any cracks with extra dough and chill the crust in the freezer for 20 minutes.
step 3: Preheat oven to 350 degrees F (175 degrees C).
step 4: Line pastry with foil, fill the foil with a little raw rice, and bake in preheated oven for 15 minutes. Remove foil and rice, and continue baking until pastry is a light golden color.
step 5: In a mixing bowl, mix together eggs, superfine sugar, lemon zest, lemon juice, and cream. Do not over beat. Pour the mixture through a strainer. Place the tart pan on a baking sheet, and carefully pour the lemon mixture into the baked pastry crust.
step 6: Bake until the tart is nearly set, about 20 minutes. The filling will be runny in the center, and will set when cool; don't over cook, or cracks will appear. Cool and serve.

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