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Lemon tart is such a wonderful way to end a meal. Its tart flavour (forgive the pun!) is light, delicious and palate cleansing and my version really could not be easier to make. I’ve used a no-roll pastry which means you can simply press it into the pie plate or tart dish. However, if you really, really want to roll the pastry out, by all means feel free. You will achieve a slightly tidier edge to your pastry and the tart will look a little less rustic, but that is not necessarily a bad thing!
250 grams plain (all purpose) flour
125 grams white sugar (caster for preference but granulated is okay)
125 grams unsalted butter, softened
1 large egg
a pinch of salt
Blend all these ingredients together in an electric mixer. Roll into a ball and then press into the pie plate or tart dish, bringing the mixture up the edges nicely. Pop in the fridge for a few minutes while you mix up the filling.
100 grams unsalted butter, melted (and cooled a bit so it doesn’t scramble the eggs!)
200 grams white sugar
(again caster for preference but granulated is okay)
4 large eggs
finely grated rind of two unwaxed lemons
150 ml freshly squeezed lemon juice (that’s the juice of about 4 lemons)
Break the eggs into a small bowl and beat lightly with a fork. Set aside. Wash the electric mixer bowl that you used to make the pastry and dry thoroughly. Put the slightly cooled melted butter, sugar, beaten eggs and lemon rind in it. Beat until smooth. Add the lemon juice and beat until smooth. Remove the pie plate or tart dish from the fridge and carefully pour in the filling.
Place the tart in the oven and bake at 160℃ (325℉) for about 30 to 35 minutes or until the filling is set and just beginning to take on a golden tinge. Cool on a wire rack.
This tart is delicious but not really very beautiful, so before serving decorate with a few sliced strawberries or some raspberries and sieve some icing (powdered) sugar over the top. This is lovely served with cream or some very good vanilla ice cream.