French Lemon Tart

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.

Pastry

• 200g flour
• 160 chilled butter, chopped
• 2 tablespoons caster sugar
• 1/2 teaspoon salt
• 1 egg yolk
• 1 tablespoon iced water

Filling

• 4 large eggs
• 3/4 cup caster sugar
• grated rind of 2 lemons
• 1 cup lemon juice
• 1/4 cup cream
• icing sugar

Method:

• 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.
• Enjoy!