Lemon Tart: (Serves 8)


    • Plain flour

    • 40g icing sugar

    • Salt

    • 40g cold unsalted butter, chopped

    • 4 eggs

    • 1 ½ tablespoons milk

    • 165g caster sugar

    • 150ml lemon juice


  • Pastry:

    • Process 150g flour, sugar, pinch of salt and butter together until combined.

    • Add 1 egg yoke and milk.

    • Pulse until the mixture just comes together.

    • Turn the dough onto a lightly floured surface and knead lightly.

    • Press the dough into a disc shape, wrap in plastic wrap and refrigerate for about 45 minutes.

    • Remove the pastry from the fridge, and roll into a circle lerge enough to line a 22 cm fluted, loose based tart tin.

    • Ease the pastry into the tin, trim the edge, and prick the base all over with a fork.

    • Refrigerate for a further 30 minutes.

    • Preheat oven to 180˚C.

    • Line the pastry with foil and fill with uncooked rice, dried beans or pastry weights.

    • Bake for 15 minutes.

    • Carefully remove the foil and weights and return to the oven for a further 10 minutes, or until crisp and lightly golden.

    • Allow to cool.

  • Filling:

    • Best 3 eggs and caster sugar together with electric beaters until thick and creamy.

    • Gradually add the lemon juice, then 1 ½ tablespoons flour, and mix until just combined.

    • Pour the filling into the pastry shell and bake at 180˚C for 15 minutes (The top will be browned).

    • Reduce the oven temperature to 150˚C and bake for a further 10 minutes or until the filling has set.

    • Remove from the oven to cool.

Source: Niel Perry: Page 231