I love this lemon tart, more because of the biscuit pastry! I have amalgamated 2 recipes for this lemon tart! I have used the Biscuit Pastry recipe from Margaret Fulton’s Encyclopedia of Food & Cookery and the Lemon Tart recipe from Stephanie Alexander’s The Cook’s Companion!
Hints & Tips
- Veg.
- Category: Baking - Desserts, Desserts, Vegetarian
Ingredients
Biscuit Pastry
- 125 grams Butter
- 1/2 cup Caster Sugar
- 1 Egg, Beaten
- 1 cup Plain Flour
- 1 cup Self-Raising Flour
Lemon Tart
- 3 Large Lemons
- 6 Eggs
- 250 grams Caster Sugar
- Pure Icing Sugar
- 200 milliliters Cream
- Thick Cream to Serve
Instructions
Biscuit Pastry
- Preheat oven to 180 degrees Celsius.
- Cream butter and beat in sugar bit by bit until mixture is light in colour and fluffy.
- Beat in egg, then stir in sifted flours.
- Knead lightly, wrap in plastic wrap and chill for about 20 minutes or until firm enough to roll.
- Grease and line a 24cm pie dish or loose-bottomed deep flan tin with baking paper.
- Roll out the pastry and line all sides of the dish with pastry. You may need to cut and adjust the pastry to fit!
- Bake blind for 20 minutes. Remove and set aside.
Lemon Tart
- Reduce the oven temperature to 160 degrees Celsius.
- Zest and juice the lemons.
- Mix eggs and sugar with an electric mixer until well combined.
- Add the lemon zest and juice and stir well.
- Add the cream and mix well using a balloon whisk.
- Pour into pastry case and bake for 35 - 45 minutes until almost set.
- Cool in tin for at least 30 minutes before serving.
- Serve dusted with icing sugar and thick cream.
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