FRENCH Lemon Tart

**Author - Alee Venkatesh **





Pastry Ingredients



  • 1 cup plain flour
  • 1/4 cup Icing Mixture
  • 100g butter, chilled and cubed
  • finely grated rind of 2 lemons
  • 1 tsp. iced water

 
Filling Ingredients
  • 1/2 cup caster sugar
  • 3/4 cup cream
  • lemon juice of 2 lemons


 For making Pastry (outer layer)



Place the flour and icing sugar in a food processor and mix for a few seconds, add butter in small cubes and process until the mixture resembles breadcrumbs. Add the grated lemon rind and iced water and process for few seconds.  Place this mixture onto a sheet of plastic film and gather into a ball, refrigerate for 30 mins.  Roll out the pastry to about 5mm thickness and line a 25cm removable bottom flan dish.  Lightly press a sheet of buttered foil onto the pastry.  Preheat the oven to 200 degree C and bake the flan for 10 mins.  Carefully remove the foil and continue cooking for another 5 mins, until golden brown.

To make the filling 

In a bowl, add sugar, cream & lemon juice, mix gently to combine.  Pour this mixture into the cooked pastry shell and bake at 180 degree C for 25 mins or until the filling is set.  Allow to cool then refrigerate and serve chilled.