Lemon Tart
Subscribe now for unlimited access.
$0/
(min cost $0)
or signup to continue reading
Lemon Tart - sweet paste
Yield/batch: 2
- 450g plain flour
- 300g unsalted butter
- 150g caster sugar
- 1 pinch salt
- 1 egg
Blitz flour and butter in a food processor until the texture resembles breadcrumbs. Add salt and sugar, blitz 20 seconds. Add the egg and blitz for 60 seconds. Tip onto bench and rub with the heel of hand to form a paste. Split into two, flatten and wrap in cling film. Refrigerate for at least 30 minutes. Blind bake at 165 degrees for 25 minutes, then turn off and leave a further five minutes.
IN OTHER FOOD NEWS:
Lemon Tart - filling
Yield/batch: 5
- 36 whole eggs
- 1800g caster sugar
- 1200ml thickened cream
- 850ml lemon juice
- 8 lemons, zested
Whisk eggs, sugar and cream together. Add lemon juice and zest. Store in a 10-litre plastic bucket. Pass through fine chinois before use. Remove all froth and foam before pouring into blind baked tart shell. Bake at 80 degrees for 60 minutes.
Our COVID-19 news articles relating to public health and safety are free for anyone to access. However, we depend on subscription revenue to support our journalism. If you are able, please subscribe here. If you are already a subscriber, thank you for your support.