Lemon tart

Ingredients

Method

1.  Put the egg yolk, sugar, butter and lemon rind into a food processor and process until smooth. Add the flour and pulse until well blended and the dough forms small moist balls of dough. Turn out and bring together.

2.  Roll out the dough to 3mm thickness and use to line the base and sides of 8x 10cm deep-sided tartlet tins (the tins I use are 3mm deep, 8cm across the base and 10cm across the top).

3.  Bake blind at 200ºC for 15 minutes. Remove the baking blind beans and return the tartlets to the oven for a further 2 minutes until the pastry is well cooked. Lightly whisk the egg white and brush the pastry with it, then return to the oven for a further minute. (The egg white will help seal the pastry and prevent it becoming soggy).

4.  Pour in the filling and return the pastry tartlets to a 140ºc oven for 30 minutes. The filling should be set like custard. Cool.

Filling

1.  In a bowl, beat the lemon rind, lemon juice, eggs and sugar together until smooth.

2.  Beat in the hot melted butter and then pour quickly into the tarts. Do not allow the butter to get cold, or it will separate.

3.  Serve garnished with piles of whipped cream, and accompany with fresh summer fruit, if wished.

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