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This Creamy Lemon Tart recipe is delicious served hot or cold and has a very simple pastry base, the perfect comfort food. Winter is the usual time for lemons to come into fruit.
Ingredients
Simple Pastry Base
2 cups plain flour
125g cold unsalted butter, chopped
2 egg yolks
1/3 cup cold waterbase
Lemon Filling
125g double cream
4 large eggs
180g castor sugar
2 fresh lemons
Method
Simple Pastry Base
1. Mix flour and butter in a food processor until it resembles breadcrumbs.
2. Add egg yolks and cold water and combine until the mix clumps to form a dough. Refrigerate for one hour.
3. Roll out dough and line pastry dish, cutting off any overhanging pastry. Refrigerate for another hour.
4. Blind bake base in a 180˚C oven for 20 minutes or until browned.
Lemon Filling
1. Combine castor sugar and eggs until sugar is dissolved.
2. Grate rind from lemons and then juice them.
3. Add lemon juice and rind to the mixture. Stir.
4. Add double cream and whisk gently until smooth.
5. Pour filling into base and return to the oven at 180˚C for 1 hour or until filling is firm.
6. Serve warm with a scoop of vanilla ice-cream or double cream.
tweet 2. Grate rind from lemons and then juice them.
3. Add lemon juice and rind to the mixture. Stir.
4. Add double cream and whisk gently until smooth.
5. Pour filling into base and return to the oven at 180˚C for 1 hour or until filling is firm.
6. Serve warm with a scoop of vanilla ice-cream or double cream.
