Lemon Tart

Finally, you cry, an update to the cake blog! What is this ancient recipe from weeks ago? But wait, this is comparatively recent compared to some of the cakes yet to go online. Read it and remember the tart but tasty lemony overtones of Gareth’s tasty lemon tart, then go forth and replicate!

Lemon Tart
(Based on recipe from Stephanie Alexander’s ‘The Cook’s Companion’):

1 quantity shortcrust pastry
3 large lemons
6 eggs
250 g castor sugar
200 ml cream
icing sugar

1/2 cup of softened butter
1 1/2 cups of plain flour
Pinch of salt
1 egg
1/4 cup water.

For pastry, rub butter into sifted flour and salt until crumbly. Stir in egg then gradually add water until dough has been worked into a ball. Refrigerate until required.

Line a 24 cm loose-bottomed deep flan tin (or springform tin) with thinly-rolled pastry (approx 5 mm thick) and bake blind at 200C for 20 mins.
Reduce heat to 160C.
Zest and juice lemons. Combine eggs and sugar until well amalgamated, then add zest and juice and stir well. Add cream and mix well with a balloon whisk.
Pour into just-baked pastry case and bake for 35-45 minutes until almost set. Cool in tin for at least 30 mins before serving. Serve dusted with icing sugar and thick cream (or whipped cream infused with Cointreu – yum!).

Published in: on November 6, 2011 at 20:09  Leave a Comment  

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