Lemon and or Lime Tart

Grant from Milford

Lemon or Lime Tart

A great lockdown delight, especially during the citrus season

Serve 8

Pastry:
200g plain flour, plus extra, to dust
80g castor sugar
¼ tsp salt
125g butter, diced
2 egg yolks

Filling:
250ml thickened cream
2 eggs
3 egg yolks
80g caster sugar
2 lemons, juiced
2 tsp finely grated lemon zest
½ tsp vanilla bean paste OR a good sprinkling of nutmeg or both

To make the pastry: Place flour, sugar and salt and butter into a food processor or into a mixing bowl and mix together until crumbs form.
Add egg yolks and mix together to combine. Add 1 tbs water and mix until just combined.

Turn out dough onto a lightly floured work surface and knead until smooth and elastic. Shape into a disc. Cover and refrigerate for 30 minutes.
Meanwhile make the filling, place all ingredients in a large bowl and whisk until smooth and combined. Allow the flavours to develop while pastry is chilling.
Preheat oven to 180C/160C fan forced.

Place the pastry onto floured baking paper, then roll out until about 3mm thick and large enough to line the base and side of a 22cm round deep fluted tart tin with removable base. Place the pastry into your tin, if it tears while lining the tin, just use any excess pastry to close holes. Prick base with a fork, then rest - freeze (or refrigerate) for 10 minutes.

Cover pastry with baking paper and fill with dried beans, rice or baking beads. Blind bake for 15 minutes, then remove beans/beads and baking paper and bake for a further 10 minutes or until base is just starting to colour and is dry. Allow to cool for 10 minutes.

Reduce oven temperature to 140C/120C fan forced.

Strain the filling mixture through a fine sieve into the tart shell. Bake for 45 minutes or until filling is just set.

Set aside to cool to room temperature. Refrigerate until set.

Serve with whipped cream - or with yogurt or ice cream or with fresh fruit or even better - on it’s own, accompanied by a nice cup of tea served in your favourite china.

Enjoy

Bon Appetite