Luscious Lemon Tart

Makes 8 portions


Sweet Rich Shortcrust Pastry:
220g (390ml) cake flour
2,5ml salt
80g (150ml) Huletts Icing Sugar
125g butter or margarine
2 extra-large egg yolks
15ml iced water

Lemon filling:
250ml cream
2 extra-large eggs
110g (125ml) Huletts Castor Sugar
3 extra-large egg yolks
125ml lemon juice



To make the Sweet Rich Shortcrust Pastry

  1. Sift the flour, salt and icing sugar together and place in bowl of food processor.
  2. Add the butter and process until the mixture resembles fine bread crumbs.
  3. With the motor running add the egg yolks and process until combined.
  4. Add the iced water and process until the dough just comes together.
  5. Turn pastry out onto a lightly floured surface and knead until smooth.
  6. Wrap the pastry in cling film and refrigerate for 30 minutes or until ready to use.

Preparing Pastry Tin and Bake Blind

  1. Roll out the pastry to a circle 4cm wider than the diameter of the tin.
  2. Using the rolling pin, lift the pastry, centre it over the tin and ease it into place.
  3. Working from the centre outwards, press the pastry into the tin so that it fits snugly into the bottom edge and up the sides.
  4. Roll the rolling pin across the rim of the tin to remove excess pastry.
  5. Press around the rim and into the fluted sides with the fingertips.
  6. Using a fork, prick the base in several places to release any trapped air and to help prevent rising during cooking.
  7. Place in the freezer for 10 minutes, and then remove. This will make the pastry firmer.

To bake blind

  1. Preheat the oven to 180ºC.
  2. Line prepared pastry shell with greaseproof paper and fill with dried beans.
  3. For partial baking bake the shell for 8 minutes or until sides are just coloured.
  4. Remove the paper and beans, return the shell to the oven and bake for another 5 minutes.
  5. Sides of shell can be protected with foil to prevent over baking.

Lemon filling

  1. Preheat the oven to 140ºC.
  2. Place all ingredients in a mixing bowl and whisk to combine, strain.
  3. Place the prepared pastry tin on a baking tray and pour the filling into the pie shell.
  4. Bake for 30-35 minutes or until just set. Leave to cool at room temperature and then refrigerate.
  5. To serve, dust with icing sugar.