This is a 'to-die-for' tangy, lemon tart. Family and friends always request it when invited for dinner.
INGREDIENTS (for 8 servings):
- 2 1/2 cups all-purpose flour
- 7/8 cup butter
- 3/4 cup icing sugar
- 1 egg yolk
- 1 tablespoon cold water
- 4 eggs
- 3/4 cup castor sugar
- 2 tablespoons minced lemon zest
- 3/4 cup lemon juice
- 1/2 cup cream
Place flour, butter, and confectioners' sugar in food processor; process until mixture resembles bread crumbs. Add egg yolk and 1 to 2 tablespoons cold water, and process until mixture forms a dough. Mold dough into 2 flat shapes, wrap in plastic wrap, and chill for 20 minutes.
Roll out pastry to 1/8 inch thick (3mm), and line a 9 inch (24 cm) flan tin, and freeze for 20 minutes. Preheat oven to 350 degrees F (175 degrees C).
Line pastry with foil, fill the foil with a little raw rice, and bake in preheated oven for 15 minutes. Remove foil and rice, and continue baking until pastry is a light golden color.
In a mixing bowl, mix together eggs, castor sugar, lemon zest, lemon juice, and cream. Do not over beat. Strain. Place flan tin on a baking tray, and carefully pour lemon mixture into baked pastry crust.
Bake for 20 minutes. The filling will be runny in the center, and will set when cool; don't over cook, or cracks will appear. Cool and serve.
This recipe makes two dough crusts. Freeze remaining crust for another time.
Icing sugar is known as confectioners' sugar in the United States, and castor sugar is also known as superfine sugar.