Thursday, October 8, 2009

No. 43 - Try 50 New Recipes (17/50)

There's lots of lemons around the house still and I finally mustered up the energy to bake a lemon tart. Housemates have been expecting it for a while now but I kept putting it off. Well, they need not wait any longer.

I have a 20cm tart tin and for some reason recipes are always written for 9-10 inch tarts. So for the sake of all 20cm tart tin owners out there, here's a recipe to scale:

1 cup all purpose flour
1/2 cup butter
1/3cup caster sugar

Lemon Filling
1/3 cup lemon juice
2 tsp lemon zest
1/4 cup cream
1/3 cup caster sugar
3 eggs

1. Process all pastry ingredients in a food processor until it comes together in a lump. Press into a 20cm tart tin. Leave in refrigerator for 15 minutes. Weigh down with pie weights and bake in oven for 10-15 minutes or until slightly golden at 180 Celcius.

2. Whisk together all ingredients for the lemon filling. Pour into baked tart shell. Bake in oven at 160 Celcius for 20-25 or until lemon filling is set.

3. Unmold and dust with icing sugar. Decorate as desired.

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