Lemon Tart

Ingredients

• • 200g plain flour
• • 100g cold butter, cubed
• • 50g icing sugar
• • 1 egg yolk
• • 4 eggs, extra
• • 200g sugar, extra
• • 200ml cream
• • 150ml lemon juice
• • 2 lemons, zested

Method

1. Pulse the flour, butter and icing sugar in a food processor until it resembles breadcrumbs. Add the egg yolk and a splash of cold water, pulsing until the dough comes together. Chill for 30 minutes.
2. Heat oven to 180°C. Roll out the pastry and line a tart tin. Blind bake with baking paper and weights for 15 minutes, then remove the weights and bake for 5 minutes more until lightly golden.
3. Reduce oven to 150°C. Whisk the extra eggs, extra sugar, cream, lemon juice and zest together.
4. Pour into the pastry case and bake for 25-30 minutes until just set with a slight wobble in the centre.
5. Cool completely before slicing.