Lemon Tart Divine

Recipe By:

Megann's Kitchen

megannskitchen.blogspot.com.au [1]

Marinate:

Prep Time:

Cook Time:

Serves:

:: The luxuriously smooth lemony curd is ideal for a hot Summers day dessert to cut through the empowerment of any meal & to finish it off with perfection - follow onto Megann's Kitchen site at megannskitchen.blogspot.com.au for more detail & step by step images + top kitchen tips ::

Lemon Tart Divine

Ingredients

1 quantity shortcrust pastry
3 large lemons
6 eggs
250g castor sugar
200 ml cream
1 tsp vanilla bean paste or seeds of 1 vanilla bean
pure icing (confectioner's) sugar

Method

Line a 24 cm loose-bottomed tart pan with pastry, then bake blind at 180°C (350°F) for 10 minutes. Remove pastry weights and parchment paper then bake for another 5 minutes, until just cooked through. Reset your oven to 160°C (320°F).
While your pastry is baking, you can assemble the filling. Zest and juice the 3 lemons.
Combine eggs and sugar until well combined, then add the zest and lemon juice and stir.
Add cream and mix well using a whisk.
Pour into just-baked pastry case and bake for 35-45 minutes until almost set & golden on top.
Cool in tin for at least an hour before serving.

Tips & Hints

Megann's Kitchen Notes :: I like to serve my lemon tart with double thick cream and a light dusting of icing sugar. :: As it is a loose bottom tin, I like to place it on a cookie tray to remove & place back in the oven with ease. This way there is no chance of you accidently breaking the crust of your pastry by putting your hand through the base :: Remember that the lemon filling will continue to set upon cooling. :: For more essential top Megann's Kitchen advice, follow onto the Megann's Kitchen web site at megannskitchen.blogspot.com.au ::