Lemon Tart

12 ingredients
5 steps

Ingredients

  • crust
  • 1 1/4 cups all purpose flour
  • 1/2 cup unsalted butter
  • 1/4 cup sugar
  • 1 large egg yolk
  • 2 drops vanilla extract
  • 4 large eggs
  • 1/4 cup sugar
  • 2 lemons large, grated zest and juice
  • 1/2 cup cream
  • powdered sugar to dust
  • whipped cream to serve

Directions

  1. 1
    Place flour, a pinch of salt and butter in a food processor. Pulse until mixture resembles breadcrumbs. Add sugar, egg yolk and vanilla and process until mixture comes together, adding 1-2 tbsp chilled water, if necessary.
  2. 2
    Turn dough out on to a lightly floured surface and knead lightly to form a ball. Wrap in plastic wrap. Chill for 20 mins.
  3. 3
    Preheat oven to 375°F. Roll out dough on a lightly floured surface to fit a 9 inch tart pan. Using a rolling pin, transfer to pan. Press pastry firmly into pan without stretching it. Trim excess and lightly prick base with a fork.
  4. 4
    Line with parchment paper and half fill with pie weights. Blind bake for 20 mins. Remove paper and weights and bake for 5 mins. Cool in pan.
  5. 5
    Reduce oven to 350°F. To prepare filling, whisk together eggs, sugar, lemon zest and juice and cream. Pour into tart crust and bake for 40 mins. Dust with powdered sugar and serve with whipped cream.

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