Zesty, appetising, and incredibly refreshing, this classic lemon tart carries an explosion of flavours from its zingy centre all the way to its crumbly, decadent pastry. For the best taste, we recommend using the freshest of ingredients. We assure you it matters!
- 1¼ cup (185 g) plain flour
- ⅓ cup (55 g) icing sugar
- ¼ cup (30 g) ground almonds
- 125 g cold butter, chopped
- 1 egg yolk
- 2 tbsps iced water
- 3 tsps finely grated lemon rind
- ⅓ cup (80 ml) lemon juice
- 3 eggs
- ½ cup (110 g) caster sugar
- ⅔ cup (160 ml) pouring cream
Blend or process the flour, icing sugar, ground almonds and butter until crumbly. Add the egg yolk and the water; process until combined. Knead dough on floured surface until smooth. Wrap in plastic wrap, refrigerate for 30 mins.
Roll pastry between sheets of baking paper until large enough to line a shallow (2 cm deep) 24 cm round loose-based flan tin. Lift pastry into tin; press into side, trim edge. Cover; refrigerate for 30 mins.
Meanwhile, preheat oven to 200 C (180 C fan-forced).
Place flan tin on an oven tray. Line pastry case with baking paper, fill with dried beans or rice. Bake, uncovered, for 15 mins. Remove paper and beans; bake for about 10 mins or until browned lightly.
Meanwhile, to make lemon filling, whisk ingredients in a medium bowl; stand for 5 mins.
Reduce oven to 180 C (160 C fan-forced). Pour lemon filling into pastry case; bake for about 30 mins or until filling has set slightly, cool. Refrigerate until cold.
Just before serving, dust tart with sifted icing sugar and serve with whipped cream.
TIP Pastry can be made up to two days ahead. It can be stored in the refrigerator or frozen for two months. Don’t overcook the filling; the custard should feel firm around the outside of the tart but still a bit wobbly in the middle, it will set as the tart cools.