Lemon Tart

Having always wanted to make a Lemon Tart but never having made one, I thought I would make one.  It was a little time consuming, only because of the pastry but it was worth the effort.  

A hint here, if you don't have cooking beads or spare rice, a good idea to blind bake is to cover the pastry with baking/parchment paper then fill with scrunched cooking foil.  Works very well.

*Taken from The Australian Women's Weekly 'All-Time Favourites', page 44, published 1977*

Ingredients

1 1/4 cups (185g) plain flour

1/3 cup (55g) icing sugar mixture

1/4 cup (30g) ground almonds

125g cold butter, chopped

1 egg yolk

Lemon Filling

1 tablespoon finely grated lemon rind

1/2 cup (125ml) lemon juice

5 eggs

3/4 cup (165g) caster sugar

1 cup (250ml) thickened cream

Method

Blend or process flour, sugar, almonds and butter until combined; add egg yolk, process until ingredients just come together.  Knead dough on floured surface until smooth; wrap in plastic, refrigerate for 30 minutes.

Roll pastry between sheets of baking paper until large enough to line 24cm round loose-based flan tin.  Lift pastry into tin; press into side, trim edge.  Cover; refrigerate 1 hour.

Cover pastry with baking paper, fill with dried beans or rice, place on oven tray.  Bake in a moderately hot oven for 15 minutes.  Remove paper and beans, bake for about 10 minutes or until lightly browned; cool.  Pour lemon filling into pastry case then bake in a moderate oven for about 30 minutes or until filling has set slightly; cool.  Refrigerate until cold; dust with sifted icing sugar, if desired.

Lemon Filling Method

Whisk all ingredients in medium bowl; stand for 5 minutes.

Serves 8