With citrus season in full swing over on Waiheke, we thought it only right to share our favourite ”at home” Lemon Tart recipe.
For the pastry case:
2 tbsp Caster Sugar
120g Cold Butter
1 Large Egg yolk
For the Filling:
3 Large eggs
100g Caster sugar
3 big Lemons (zest and juice)
To make the pastry:
1.Preheat oven to 180C.
2.Place flour, sugar, butter and egg yolk into a processor and blitz until well combined and your dough is formed. If you don’t have a processor you can mix this in a bowl – added bonus of a great workout!
3.Place your dough on to a lightly floured bench. Roll out until it is around 5mm thickness and cut shapes to fit small tins.
4.Line pastry with baking paper and beans (or rice) and blind bake for 10 minutes. Take out of oven.
To make the filling:
1.Turn your oven down to 160C.
2.Zest and squeeze your lemons until you’ve got everything possible out of them.
3.In a bowl, beat your eggs and sugar until well combined.
4.Add your lemon juice and zest to the cream and mix well.
5.Pour into your pastry cases until they are filled to just below the top
6.Bake for 10 to 15 minutes until just set (very slight wobble).
7.Serve with some candied lemon, fruits and ice cream – we love this apple compote a light meringue top.