Easy peasy lemon squeezy. I thought now is time to bake! But who needs a reason?
This famous lemon tart tastes so good and is so easy to make. I challenge you to make this tart and let me know how good it is! The recipe I used came from Mr Google, but I will try to make it easier for you here.
This is made in two parts, the base needs to baked for 10 mins before the filling is added.
Ing.
Base:
1 ¾ cups plain flour
½ cup almond flour
1/3 cup icing sugar
2 egg yolks
175g chilled, chopped unsalted butter
2 tablespoons chilled water
Lemon filling:
5 eggs, whisked
¾ cup caster sugar
300ml thickened cream
2 tablespoons grated lemon rind
½ cup fresh lemon juice
Preheat oven to 200c. Mix initially in a bowl, then press and knead on the bench the flour, almond flour, icing sugar, egg yolks, butter and water. Knead it like bread until you have a consistent ‘dough’. When all the butter has mixed through, shape it into a disc, wrap it in film and place it into the refrigerator. Leave for 30 mins in the fridge.
To make the lemon filling, place into a bowl the whisked eggs, sugar, cream, lemon rind and the lemon juice. Whisk it again until it is well whisked! Set aside.
Take your pastry from the fridge and using a rolling pin, roll it between two sheets of baking paper to achieve a 3mm thick base. Lay the base into a 230mm (9 inch) low tart baking dish, lined with baking paper. This can be tricky as the pastry likes to break, but it can be easily patched and repaired. Now bake the base in the oven at 200c for 10 mins. Once baked, remove from the oven and refrigerate for 15 mins.
Reduce the oven temperature to 160c. When the base is chilled, pour the lemon filling into the base and then place into oven to bake for 30-35 mins or until the centre is set.
Refrigerate overnight in the pan. The next day, dust with icing sugar, cut and eat.
This is so good.
Enjoy.
