I love a lemon tart – plain, simple, tangy and delicious. I love lemon meringue pie too, but sometimes for me an unadorned lemon tart pips it at the post. This is a great recipe, I’ve also made it with limes which works really well and I’m sure it would lend itself to other citrus fruits as well. This is an Australian Women’s Weekly recipe – they really know their way around a dessert.
1 ¼ cups (185 grams) plain flour
1/3 cup (55 grams) icing sugar
¼ cup (30 grams) almond meal
125 grams cold butter, chopped
1 egg yolk
1 tablespoon finely grated lemon rind
½ cup (125 mls0 lemon juice
¾ cup (165 grams) caster sugar
1 cup (250 mls) cream
- Preheat oven to 180 degrees C. Place the flour, icing sugar, almond meal and butter in a food processor and whizz until well combined. Add the egg yolk and pulse briefly. If mix looks a little dry add a small amount of iced water.
- Tip pastry onto the bench, gather together and press into a flat disc. Wrap in cling film and refrigerate for about 15 minutes. Grease a pie tin. Remove pastry form the fridge and roll out to fit the pie tin. Place in the tin and prick with a fork. Bake the pastry blind for15 minutes, remove paper and pastry beads and cook for a further 10 minutes or until the base is lightly browned and crisp. Remove form the oven.
- To make the filling whisk all the ingredients together. When the tart shell is cooked, pour the filling into it and return it to the oven for about 30 minutes or until the filling is just set.
- Allow to cool completely and serve with cream or ice cream.