Lemon Tart

All that left over lemon juice from making the Limoncello and I just had to create something - I had promised work I would make a lemon tart and bring it in - wonder if it will last that long?

ps, thanks Tanya for the lemons :-)

For the pastry:

This is a short crust pastry - I made it in the food processor - if you do not have a food processor, you can still make it by hand - work quickly and only use the tips of your fingers when getting the mix to "breadcrumb" stage (if you use your palms the mix will heat up).

Ingredients:

• 1  3/4 cup plain flour
• 125g chilled butter (roughly chopped)
• 1 egg yolk, lightly whisked
• 2 teaspoons iced water

Put the flour and butter into the processor - process until it looks like fine breadcrumbs. Add egg yolk and water and process until dough just starts to come together (note - add more water if required).

You are aiming for a soft, smooth dough. 

Roll out onto a lightly floured surface - roll out to the size of the tray you intend to use for the tart. Place into tray and trim to fit.

Refrigerate for at least half an hour to let the pastry rest.

Place grease-proof paper over the pastry, and cover with either baking beads or uncooked rice to weigh the pastry down.

Bake 180ºc for about 15 minutes to set the pastry. Then remove the weight and put tray back into the oven, cook until slightly golden. Remove from oven.

While the pastry is cooking, prepare the lemon sauce (below).

Carefully inspect your pastry - if it has cracks like mine does, the liquid will leak into the tray when you add the filling.  You need to make a "putty" to fill the cracks and seal the pastry.

 

To make the putty, make the lemon filling first (below). In a small dish blend together some lemon filling and some flour to make a paste. 

Then, spread a film of paste over the baked pastry, making sure you fill any cracks.  Then, back into the oven to cook off the base again.

You will see that the "putty" will be firm  when ready.

To make the filling:-

Ingredients:

• 3 tablespoons lemon zest
• 2/3 cup lemon juice
• 6 eggs
• 1 cup castor sugar
• 1  1/3 cups pouring cream

Whisk ingredients together, set aside until ready for use.  

Pour lemon mixture over pastry base. Bake in oven until set.

Note:  if you have lemon mix left over, put into a baking dish and bake separately - serve with ice cream - yummy.