February 18, 2018
Desserts, Eggs, Fruit,
Lemon, Add it in the lunch box, Entertaining, Ladies Luncheon, Mother's Day, Picnic, Potluck, Weeknight Meals, Food Processor, Oven Bake, Refrigerator, Flour, Cobblers/Tarts more
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"From Recipe + July '17. You will need 1 quantity of #recipe29071 Sweet Shortcrust Pastry. Please note that 2 1/2 hours chilling time is not included."
Roll out pastry between 2 sheets of baking paper until large enough to line a 23cm (base measurement) round fluted tart pan with removable base.
Trim pastry edges and chill for 30 minutes.
Preheat oven to 200C/180C fan forced.
Line pastry with baking paper and cover base with dried beans, rice or pie weights and bake for 20 minutes.
Remove weights and paper and bake for further 5 minutes or until just coloured and cool.
Meanwhile whisk eggs, caster sugar, zest and juice in a small saucepan over low heat for 2 minutes or until sugar dissolves and then cook and whisk for 20 minutes or until the mixture thickens (DO NOT BOIL).
Remove from heat, whisk in chilled butter.
Transfer to a heatproof bowl and cover surgace with pastic food wrap and chill for 2 hours.
Reduce oven temperature of 180C/160C fan forced.
Place white sugar, flour and extra butter in a small bowl and rub in butter to make crumbs.
Spoon chilled lemon filling into pastry case, level surgace and sprinkle with crumb topping and bake for 10 minutes or until lightly golden and serve with whipped cream.
TO FREEZE - cool tart completely and then wrap in baking paper, then plastic food wrap, lavel, date and feeze for up to 2 months and TO THAW - place in the fridge overnight.
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