- Sweet pastry
- 1 egg
- 50g castor sugar
- 125g butter
- 200g soft cake flour
- Pinch of salt
- Filling
- 300g cream
- 350g castor sugar
- 8 eggs
- 4 lemons (zest and juice)
Lemon Tart
Lemon Tart
Hopwood Hall College
Ingredients
Method
Sieve the flour and salt. Lightly rub in the butter to a sandy texture.
Make a well in the centre.
Mix the sugar and egg until dissolved.
Gradually incorporate the flour and butter and mix lightly mix to a smooth paste. Rest paste before using.
Line flan ring with sweet paste and bake blind for 10-15 minutes.
Mix the eggs and castor sugar together.
Boil the cream, when boiling pour on to the eggs and sugar mix well, and add the lemon juice and zest. Pass the mix.
Pour the filling mix into the flan and bake, 120C-130C for 20-25 minutes.
Allow to cool then serve.
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