Tuesday, January 24, 2012

Lemon Tart with Shortbread Crust

Shortbread Crust
1/2 cup butter             1/3 cup powdered sugar
1 1/2 cups flour                1/4 teaspoon salt
3 tablespoons milk
combine butter, sugar, flour and salt. Add milk and mix with hands to form a ball. Roll out between waxed paper to 1/4 inch thick. place in 8 or 9 inch flan tin. Prick the base of the pastry all over with a fork. Line the pastry with foil and fill with backing beans. (This is important.) Bake for 15 min until edges are set and dry. 
Lemon Tart
grated rind of 2 or 3 lemons           2/3 cup fresh lemon juice
1/2 cups caster sugar             4 tablespoons double cream
4 eggs plus 3 egg yolks           icing sugar for dusting
Place the lemon rind, juice and sugar in a large mixing bowl. beat until combined, then gradually add the cream and beat until well blended. beat in the eggs on at a time. beat in the egg yolks and pour filling into the pastry. Bake at 375 degrees F. for 15 -20 min or until center is set. If edges begin to brown to much cover with foil. Let cool dust with icing sugar just before serving.

Made from lemons from our own tree this time!