Having been successful with a lemon curd I thought I would give a lemon tart a go.
As you can see from the picture the quantity of filling wasn't enough for the size of pie dish that I had (I only have one!) and as a result the pastry above the filling over-cooked. I tried to cut it off to make a nice photo but crumbs shot everywhere … sigh.
If/when I do it again I would trim the pastry down to the level of the filling (or even better make more filling). I used frozen store bought sweet short crust pastry.
So I greased the dish, put the pastry sheet in and trimmed round the top. I pricked the bottom a few times with a fork and then put in baking beans on top of baking paper. I baked it blind (that is with the beans in) for 15 minutes at 190 degrees C ( approx. 375 F), took the beans and kitchen paper out and gave it another 3 minutes.
While it was baking blind I prepared the filling – which was surprisingly easy to do. The ingredients were:
¼ cup lemon juice (I sieved mine)
1 tablespoon grated lemon zest
½ cup caster sugar
¾ cup cream (double cream)
More lemon zest to garnish (this garnish didn't work that well for me – it was a bit wet and clumpy)
You just beat the eggs, lemon juice, zest and sugar until it is combined (I just used a stick blender). Very lightly beat in the cream – by hand is best I think. And you are done – just pour it into the pastry shell and bake it for 5 minutes at the original temperature and then reduced the temperature to 150 degrees C (300F) and cooked it for another 20 minutes at which stage the tart was lightly set. It firms up further as it cools.
It was delicious but sinful.