My favourite Lemon Tart comes from a recipe published in The Age many, many years ago. If I had to give it an estimate I would say around 2005. It is the most wonderful tart; light and smooth with a lovely lemon taste.
- 200g flour
- 160 chilled butter, chopped
- 2 tablespoons caster sugar
- 1/2 teaspoon salt
- 1 egg yolk
- 1 tablespoon iced water
- 4 large eggs
- 3/4 cup caster sugar
- grated rind of 2 lemons
- 1 cup lemon juice
- 1/4 cup cream
- icing sugar
- Put the flour, butter, sugar and salt in a processor and blend until it resembles fine breadcrumbs. Add egg yolk and just enough water to form the mixture into dough. Stop blending as soon as the mixture forms a ball. Wrap and chill for 15 minutes.
- Roll the pastry to line a 23cm tin with a removable base. Prick the pastry base with a fork. Place a piece of foil on the bottom and full with pastry weights. Bake in a 200°C preheated oven for 12 minutes or until golden brown.
- To make the filling, whisk together the eggs, sugar and grated rind. Add the lemon juice and cream.
- Pour into the pastry shell and bake at 180C for 40 minutes or until the centre feels a bit wobbly and the top is golden.
- Cool on rack and when cold dust with icing sugar.