Lemon Tart

I do like a lemon dessert and I'm usually drawn to these on a menu first, well either that or desserts involving rhubarb. One of my personal favourites is the classic lemon dessert, the lemon tart or tart au citron (hey check me out I'm multilingual) depending on which side of the English channel you are on. But having eaten my fair share I have never actually made one, so as usual I thought I'd give it a go.

Lemon Tart
Ingredients

Pastry
210g Plain flour
35g Icing sugar
125g Butter, cold and cut into cubes
1 Egg yolk
1 tsp of water

Filling
5 Large eggs
225g Caster Sugar
125ml Double cream
Zest and juice of four lemons

Method

Pastry
Mix the flour and sugar together, add the butter.
Rub the butter into the flour gently between your fingertips until mixture resembles breadcrumbs.
Add the yolk and water and mix together.
Using you hands bring together the mix into a dough ball, don't overwork.
Wrap tightly in cling film and leave to rest in the fridge for 30mins to an hour.

Get two sheets of cling film, spread one across the work surface, place the dough in the middle and spread the other sheet over the top.
Roll out gently in between the two sheets of cling film (this method stops any excess flour being added to the pastry and drying it out).
Remove the top layer and using the bottom layer drape the pastry into a 26cm fluted tart tin.
Press gently into the tart tin and using a rolling pin roll across the top to trim off the edges.
Push the edges up a couple of millimetres to compensate for shrinkage.

Gently press a layer of foil into the tin and fill with baking beans.
Bake in a preheated oven (180C) for 12 minutes.
Remove the foil and beans and bake for another 12 minutes.
Remove from oven and leave to cool on a wire rack.

Filling
Whisk up the eggs in a bowl until combined.
Add the remaining ingredients and whisk again until well combined.
Transfer to a jug and pour into the cooled tart case.

Bake in a preheated oven at 140C for 30-35 minutes.

Remove from the oven and when cooler remove the tart from the tin.

Sprinkle with icing sugar and serve.

Enjoy