This crisp and flaky shortbread crust contrasts nicely with the silky lemon filling making luscious lemon tart a great choice for any occasion.
Yield: 1-9” tart
TART PASTRY
1 ½ cup (240 g) all purpose flour
4 ½ tablespoons (45 g) icing sugar
¾ cup (170 g) unsalted butter
LEMON FILLING
3/8 cup (80g) sugar
3 large (150ml) eggs
Fresh squeezed lemon juice from about 3 lemons (90ml)
½ cup (125 ml) whip cream
To make the pastry, use a paddle and mixer or food processor to blend butter into flour and sugar until a dough forms. Roll into a 12” round and lift into a 9” fluted tart pan. Press pastry evenly into pan, trim edges and dock all over with a fork and chill in the fridge until firm.
Bake pastry at 375°F for 12-18 minutes until light golden. Cool o a wire rack. Reduce oven to 325°F.
To make the lemon filling, whisk sugar and eggs in a medium bowl until smooth. Add lemon juice and whip cream and whisk again until well blended. Pass through a fine mesh strainer to remove solids.
Pour lemon filling into baked tart shell and bake for 15 minutes until set around the edges and the centre is still wobbly. Cool on a wire rack to room temperature before serving.
Serve with raspberry coulis and fresh berries or brulee with sugar.
