My daughter-in-law, Hilly loves this refreshing and zingy lemon tart. It's so simple to make and it's the perfect dessert to serve on a hot, humid day. It's not cloyingly sweet or heavy. Most will ask for a second serving!
Ingredients:
For the crust: 260 grams plain flour 220 grams butter, melted 8 tablespoons powdered sugar
For the lemon filling: 1/2 cup whipping cream 1/2 cup caster sugar 2 eggs zest and lemon juice from 2 large lemons 2 tbsp raspberry jam
Note: My tart pan measures 35 x 12 x 3cm and has a removable base.
Instructions:
Preheat oven at 190°C.
Mix flour, melted butter and icing sugar in a bowl until you get soft dough.
Press dough into the base and up the sides of tart or pie tin. Prick the base of dough with a fork.
Bake for 20 minutes. Remove from oven.
Spread tart base with raspberry jam and bake for 10 mins. Remove and cool completely.
Reduce oven temperature to 150°C.
In a bowl, with a spatula or your hand, massage sugar and lemon zest together. Whisk in eggs, cream and lemon juice. Carefully pour into cooled tart case.
Return to the oven and bake for a further 40 minutes or until the filling is set.
Remove and cool down completely. Chill in fridge for at least 1 hour before removing it from the tin.
Before serving, dust with icing sugar.
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