Categories: Dessert
Ingredients
- For the pastry
- 225g/8oz plain flour
- 150g/5oz cold butter, cut into small cubes
- 25g/1oz icing sugar
- 1 free-range egg, beaten
- 2 tbsp water
- For the lemon filling
- 9 free-range eggs
- 300ml/1/2 pint double cream
- 350g/12oz caster sugar
- 6 large lemons, finely grated zest and juice
Directions
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Preheat the oven to 200C/390F/Gas 6.
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For the pastry, place the flour, butter and icing sugar into a food processor. Blend until the mixture looks like breadcrumbs, then add the egg and water. Blend again until it forms a ball. Roll out the pastry very thinly on a floured work surface until just a little bigger than the size of a 28cm/11 deep, loose-bottomed tart. Line the tart tin, letting the extra pastry overhang over the sides of the tin. Place on a baking sheet and then chill in the fridge for 30 minutes.
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Technique: Lining a tart tin with pastry .Watch technique
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0:42 mins
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To bake the pastry blind, line the tin with greaseproof pastry and fill with baking beans. Blind bake for 15 minutes in the preheated oven until pale golden-brown. Remove from the oven and remove the baking beans and paper. Carefully trim the excess pastry off around the sides using a sharp knife. Return the empty pastry shell to the oven for another 10-12 minutes or until it is completely dry. Set aside to cool.
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Reduce the temperature of the oven to 180C/350F/Gas 4
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Measure all of the filling ingredients into a bowl and whisk together until smooth. Carefully pour the filling mixture into the cooled baked pastry case.
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Carefully transfer to the oven and bake for about 40-45 minutes or until just set but with a slight wobble in the middle. The filling will be soufflé like when it comes out of the oven, but will sink down when it has cooled down.
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Leave to cool a little or completely then remove from the tin, transfer to a serving plate and dust with icing sugar to serve.