Aussi Down-Under Lemon Tart
"This is a 'to-die-for' tangy, lemon tart.
especially for family and friends
Prep time : 1 Hr ;Cook time : 40 Min;
Ready in : 1 Hr 40 Min.
Ingredients
310 g all-purpose flour
200 g butter
95 g icing sugar
1 egg yolk
15 ml cold water
4 eggs
150 g castor sugar
10 g minced lemon zest
180 ml lemon juice
120 ml cream
Directions
Place flour, butter, and confectioners' sugar in food processor;
process until mixture resembles bread crumbs.
Add egg yolk and 1 to 2 tblespns cold water, and process
until mixture forms a dough.
Mold dough into 2 flat shapes, wrap in plastic wrap, and
chill for 20 mins.
Roll out pastry to 1/8 inch thick (3mm), and line a 9 inch
(24 cm) flan tin, and freeze for 20 mins.
Preheat oven to 350 degrees F (175 degrees C).
Line pastry with foil, fill the foil with a little raw rice,
and bake in preheated oven for 15 mins.
Remove foil and rice, continue baking until pastry is a
light golden color.
In a mixing bowl, mix together eggs, castor sugar, lemon zest,
lemon juice, and cream. Do not over beat. Strain.
Place flan tin on a baking tray, and carefully pour lemon mixture
into baked pastry crust.
Bake for 20 mins. The filling will be runny in the center,
and will set when cool; don't over cook, or cracks will appear.
Cool and serve.
*FOOTNOTES
This recipe makes two dough crusts.
Freeze remaining crust for another time.
Icing sugar is known as confectioners' sugar in the United States,
and castor sugar is also known as superfine sugar.
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