Recipe 156 of 161 – only five recipes left after this one!
This lemon tart is delicious and very easy to make, I recommend it!
Step by step recipe below and list of ingredients at the end of the post.
Recipe calls for 400g of sweet pastry; I used the same Jamie Oliver recipe I used for the chocolate tart. The ingredients are:
- 250 plain flour
- 50g icing sugar
- 125g cold butter
- 1 teaspoon of vanilla extract
- 1 egg
- 1 splash of milk
Sieve flour and icing sugar into a large mixing bowl, then chop the cold butter into cubes and using your fingertips, gently work it into the flour and sugar until the mixture resembles breadcrumbs (or pulse it in a food processor like I did).
Beat the egg with the milk and the vanilla extract, then add to the mixture.
Gently work it together until it forms a ball of dough. Don’t work the pastry too much at this stage or it will become elastic and chewy instead crumbly and short.
Pat the dough into a flat round about 2.5cm thick, wrap the dough in cling wrap and let it rest in the fridge for at least 30 minutes.
Roll the pastry out on a floured work surface until it’s about ½ cm thick and use to line a 20 cm flan ring tin (oiled or lined with baking paper), leaving an overlapping edge. Rest for 15 minutes in the fridge. Pre-heat the oven to 200°C (or 165–180°C fan-bake).
Line the pastry with greaseproof paper and weigh it down with baking beans.
Bake for 20 minutes, then remove paper and beans and bake for another 5–10 minutes, until golden-brown. Turn the oven down to 100°C.
Mix together the icing sugar, lemon juice, eggs and cream until smooth.
Fill the flan base.
Bake until set, approximately 1 hour.
Allow to cool, then remove from the ring tin and dust with icing sugar.
Lemon Tart
From The Great New Zealand Baking Book, copyright © Jim Byars from The Friday Shop
Servings: 6-8 | Prep time: 25 minutes, plus pastry | Cook time: 1 ½ hours | Skill level: 2 (moderate)
Ingredients
- 400 g sweet pastry
- 125 g icing sugar
- 125 g lemon juice (about 3 lemons)
- 250 g eggs (about 5 eggs)
- 175 g cream
- icing sugar, for dusting
Method
Line a 20 cm flan ring tin with pastry, leaving a good overlapping edge. Rest for 15 minutes in the fridge. Pre-heat the oven to 200°C (or 165–180°C fan-bake). Line the pastry with greaseproof paper and weigh it down with baking beans. Bake for 20 minutes, then remove paper and beans and bake for another 5–10 minutes, until golden-brown. Turn oven down to 100°C.
Mix together icing sugar, lemon juice, eggs and cream until smooth. Fill the flan base and bake until set (approximately 60 minutes). Allow to cool, then remove from the ring tin and dust with icing sugar.
Published by Thom Productions/Blackwell & Ruth, $49.95
Where to buy the book:
The Great New Zealand Baking Book Project 