Lemon tart

11:59 AM Sunday Aug 22, 2010

Lemon Tart. Photo / Ian Jones

Makes 1 x 22cm springform tin

250g sweet pastry
12 size-7 eggs, room temperature
500g raw sugar
Juice of 6 lemons
Zest of 3 lemons
400ml cream
1/4 cup caster sugar

1 Pre-heat oven to 165C. Line benchtop with cling film, dust with flour, place pastry on it, dust with flour and cover with second sheet of film. Roll dough into 3mm-thick circle. Remove top sheet of cling film and invert with bottom sheet attached into tin.

2 With cling film on, cover with baking beans and bake blind for 15 mins. Remove cling film and beans, return to oven for 5 mins to cook the bottom.

3 Brush inside of tart base with lightly beaten egg white to seal any holes.

4 In a mixing bowl, cream the eggs and sugar. Whisk in lemon zest and juice.

5 Whisk in cream. Pour this filling onto the baked tart base and bake for an hour until almost set in centre.

6 Cool in tin for 30 mins. Cut into portions, dust with caster sugar and caramelise with a blowtorch.

By Paul Jobin

The Cat (Wellington) | 03:52PM Monday, 09 Aug 2010

Although it may be obvious to anyone who has made a Lemon Tart before, this recipe does not say how the filling should be made. It just lists the ingredients and says "pour in filling and bake for an hour".

Also.why do you need 6 lemons? If you zest 3 and then juice them you could surely manage to leave the other three for another recipe!

Kate200 (Upper Hutt) | 08:39AM Tuesday, 10 Aug 2010

Glad you spotted that "6 lemons" thing too, Cat - I just read the recipe myself and was rubbing my eyes in disbelief at the zest/juice equation!

yau (New Zealand) | 08:39AM Tuesday, 10 Aug 2010

Do you need flour to set the filling? Just wonder could that be done with egg and cream?