Lemon Tart

Ingredients

Pastry

• 260g Plain Flour
• 150g Butter
• 40g Icing Sugar
• 2 Egg yolks
• 2tbsp Water

Filling

• 8 Eggs
• 200g Double Cream
• 340g Caster Sugar
• 6 Lemons

Method

Pastry

1. Put the butter, flour and icing sugar in a food processor and mix until breadcrumb like.
2. Add the egg yolk and water and mix again until a dough is formed
3. Need the dough until smooth
4. Grease a 28cm dish and sprinkle with flour
5. Roll out the pastry and put in the dish
6. Prick the base with a fork
7. Cool the tin for 30 minutes covering with cling film
8. Using baking beans blind bake in an oven at 180 Celcius
9. Remove from the oven and remove the baking beans
10. Neaten up the pastry and trim excess, put back into oven for 10 minutes until golden brown
11. Leave pastry to cool and reduce oven to 150 Celcius

Filling

1. Whisk the eggs in a large bowl
2. Add the rest of the ingredients and combine well
3. Pour the filling into the cool pastry
4. Bake for 30-35 minutes, it should have a slight wobble in the middle
5. Layer the cake up using the buttercream as you usually would

Decoration

1. Take out of dish and place on a plate
2. Dust with icing sugar and serve