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This recipe for LEMON TART, by , is from PONTHIR BAPTIST CHURCH & VILLAGE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Friday, November 28, 2008


350g plain flour
a pinch of Salt
225g Butter, cubed
100g icing sugar
3 egg yolks
beaten egg, for egg wash

For the filling:
grated zest and juice of 7 Lemons
350g Sugar
6 Eggs
9 egg yolks
300g Butter, softened

1. First make the pastry. Place the flour, salt and butter in a food processor. Pulse blend the mixture until it resembles crumbs.

2. Add in the icing sugar and egg yolks and pulse until the mixture forms a smooth dough.

3. Wrap the dough in cling film and chill in the refrigerator for at least 30 minutes.

4. Preheat the oven to 190C/gas 5.

5. Roll out the pastry finely and use it to line a large tart case. Prick the base of the pastry, line with baking parchment and fill with baking beans.

6. Blind bake the tart case for 10 minutes until pale gold.

7. Remove from the oven and discard the baking parchment and baking beans.

8. Brush the pastry case with beaten egg.

9. Return the pastry case to the oven and bake for a further 5 minutes.

10. Remove and cool.

11. To make the filling, place the lemon zest and juice, sugar, eggs and yolks in a heavy-based saucepan.

12. Cook the filling, whisking constantly, over a medium heat until the sugar has dissolved.

13. Add in 150g of butter and cook, stirring constantly, until the mixture coats the back of a spoon.

14. Add in the remaining butter and cook, stirring constantly, until the mixture becomes very thick.

15. Remove from direct heat and whisk for 2-3 minutes.

16. Meanwhile, preheat the oven to 190C/gas 5.

17. Pour the mixture into the pastry case.

18. Bake the lemon tart on the middle shelf until set, around 8 minutes.

Preparation Time:
Preparation Time:
25 minutes, 30 minutes chilling, 35 minutes cooking




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