Lemon Tart

For the Shortcrust Pastry:                                                  For the Lemon Filling:

180 grams of unsalted butter                                                        Six eggs

240 grams of plain flour                                                  250 grams of castor sugar

A pinch of salt                                                        The grated zest and juice of three lemon

1/4 cup of icy cold water                                                          200ml cream

Two teaspoons of baking powder                                      Icing sugar, for dusting

Method:

For the pastry, place flour, salt and butter on a clean, cold bench. Use your fingertips to rub the butter into the flour to create a breadcrumb-like consistency. Create a well in the centre of the mixture and pour in the water. Still using your fingertips, form the mixture into a dough. Be sure not to overwork it, as this will create a tough dough and change the texture of the pastry. 

Glad wrap the dough and place into the fridge for half an hour.

Pre-heat your oven to 200 degrees celsius. After refrigerating, roll out the dough and place into a lightly greased tart dish, trimming the edges. Bake blind for 20 minutes. 

Reduce the temperature of the oven to 160 degrees celsius. Then, combine the eggs and sugar before adding the zest and juice. Lastly, add the cream and mix well before pouring into the pastry case and baking for a further 35-45 minutes or until set. 

Leave to cool and serve with a dusting of icing sugar and a spoonful of cream. 

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