LEMON TART



SWEET SHORTCRUST PASTRY & FILLING

or 200 g butter crust pastry

3 eggs

1/4 cup lemon juice

1 cup Champion standard

1 tablespoon grated lemon zest

grade flour

1/2 cup caster sugar

75 g butter

1/4 cup sugar

3/4 cup cream

1 egg yolk


crystallized lemon zest and tiny citrus leaves and flowers to garnish whipped cream to Serve.



To make the pastry, shift flour. Cut in butter until it resembles fine breadcrumbs. Stir in sugar. Add yolk and water. Mix to a stiff dough. Cover with plastic wrap and chill for 30 minutes before using. Roll pastry out on a lightly floured surface to line a 20 cm round flan tin. Refrigerate for 10 minutes. Bake blind at 1900 C for 15 minutes. (To bake blind, cut a circle of baking paper to cover the pastry. Fill with dried beans or 1 rice.) Remove baking blind material and cook for a further 3 minutes. To make the filling, beat eggs, lemon juice, lemon zest and sugar until combined. Lightly beat in cream. Pour into pastry shell. Bake at 1900 C for 5 minutes, then reduce temperature to 1500 C and cook for a further 20—25 minutes or until tart is set. Serve warm or cold. Garnish with crystallized lemon zest and tiny citrus leaves and flowers. Accompany with whipped cream.

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