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PAge heAder.....
RECIPES
LEMON TART
Serves 8
INGREDIENTS
Sweet Shortcrust Pastry
¾ cup (110g) all purpose flour
2 tablespoons confectioners sugar
3 tablespoons (40g) butter
1 tablespoon iced water
Lemon Filling
2 lemons
2 eggs
1 egg yolk
½ cup (110g) granulated sugar
2oz (60ml) cream
METHOD
1. Assemble the processing bowl using the
S Blade™. Add flour, powdered sugar and
butter. Place lid on bowl. Select speed 15.
Process until well combined; add water,
½ tablespoon at a time and process until
mixture just forms a ball.
2. Remove pastry from bowl onto a clean
surface and shape into a flat disc. Cover
pastry and refrigerate for 30 minutes.
3. Grease a 9in (24cm) round tart pan. Roll
pastry, between two sheets of baking
paper, large enough to line tin. Carefully
lift pastry into tin and press into sides;
trim edges. Cover and refrigerate for 30
minutes.
4. Preheat oven to 400°F (200°C). Place
pan on oven tray; line pastry with baking
paper then fill with pie weights. Bake for
10 minutes longer then remove weights
and paper and cook for 10 minutes or
until pastry is lightly browned; remove
from oven and reduce heat to 325°F
(160°C).
5. Zest both lemons to have 2 tablespoons
of zest, then juice the lemons. Combine
lemon zest, juice and remaining filling
ingredients and whisk until well
combined.
6. Carefully pour into tart pan and bake
for about 35 minutes or until set. Cool
completely and refrigerate for 4 hours or
overnight before serving.
CAUTION
To reduce the risk of fire and electric
shock, do not process for more than 15
seconds with this recipe.