Your free Online Cookbook

Unsalted Butter Lemon Tart

Unsalted butter lemon tart.

Email

Pastry Ingredients:
100grams butter, softened
1/4 cup icing sugar
1/2 teaspoon vanilla essence
1 cup flour, sifted

Filling Ingredients:
4 eggs
3/4 cup caster sugar
2 tbsp finely grated lemon rind
1/2 cup lemon juice
1/2 cup cream
icing sugar

Place all the pastry ingredients in a food processor and process until the mixture forms a dough. Alternatively, cream the butter in a bowl. Beat in the icing sugar and vanilla essence, then stir in the flour. Wrap the dough in plastic wrap and chill until firm.
Roll out the pastry on a lightly floured surface or between two sheets of waxed paper. Line a 23cm x 2 cm loose-based flan tin with the pastry. Chill for 10 minutes. Preheat the oven to 160�C. Cover the pastry with baking paper or foil, fill shell with rice or dried beans.
Bake in preheated oven for 15 minutes. Remove the rice and paper, bake for a further 5 minutes or until the pastry is golden brown. Prepare the filling. Beat eggs and caster sugar together until well blended, stir in lemon rind and juice. Add cream and mix well. Pour into tart shell.
Bake at 160�C for 25-30 minutes or until filling is just set and the tip of a knife inserted into the centre of the filling comes out clean. Stand to cool. Dust with icing sugar and serve with Thickened cream if desired.

Recipe Categories: