Lemon Tart

Serves 6

  • pastry
    1½ cups plain flour
    ¼ cup sifted Bundaberg Pure Icing Sugar
    125g chilled butter, cubed
    1 egg yolk
    1 tablespoon iced water.
    6 eggs
    ¾ cup thickened cream
    1 cup fresh lemon juice
    1 tablespoon finely grated lemon rind
    1 cup Bundaberg Caster Sugar
    to serve
    extra Bundaberg Pure Icing Sugar

1. Make pastry. Place flour and icing sugar into a food processor and process until combined. Add butter and process until mixture resembles fine breadcrumbs.  Whisk egg yolk and water together and add to flour mixture. Process until a ball forms. Add a little more water, if necessary. Form pastry into a disc shape. Wrap in plastic wrap and refrigerate for 30 minutes.
2. Roll pastry out between 2 pieces of non-stick baking paper to form a 30cm circle. Line a greased 22cm loose bottom flan tin with the pastry. Trim edges with a knife. Lightly prick base of pastry all over with a fork. Place pastry in the freezer for 20 minutes.
3. Preheat oven to 200oC. Line pastry shell with non-stick baking paper and fill with pastry weights, dried beans or raw rice. Bake 20 minutes. Remove weights and paper and reduce oven temperature to 170oC. Continue baking for 10 minutes or until pastry is light golden. Remove from oven and set aside.
4. Prepare filling. Place eggs in a heatproof bowl and whisk with a fork until just combined. Add cream, lemon juice, rind and sugar and stir with a metal spoon. Sit the bowl over a pan of simmering water, making sure that the bottom of the bowl does not touch the water. Continue stirring for about 20 minutes or until the mixture thickens. Check periodically that the water is just simmering and not boiling.
5. Place the pastry case onto an oven tray. Strain the filling into the pastry case and bake on a low oven shelf for 12 minutes or until the filling has set around the edges. The middle should still be a bit wobbly. Remove from oven and allow to cool. Dust with a little icing sugar.