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Tangy Lemon Tart
Ingredients
- Base
- 1c plain flour
- 1/4c icing sugar mixture
- 90g cold butter chopped
- 1egg, separated
- Filling
- 4 eggs
- 1T finely grated lemon rind
- 3/4c lemon juice
- 3/4c caster sugar
- 1/2c thickened cream
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Directions
- In kitchen wizz, process flour, icing sugar and butter.
- Add egg yolk and process until mixture comes together.
- Knead dough lightly until smooth, wrap and refrigerate for 30 minutes.
- Grease 24cm flan tin.
- Roll pastry between 2 sheets of baking paper and then ease into a tin and trim.
- Place tin back in the freezer.
- Whisk filling ingredients (including egg white) in a med bowl. Strain.
- Add filling to frozen base. Reduce oven to slow (140-150°C).
- Bake for 25 minutes or filling is just set.
- Serve with dusted icing sugar.
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