Photo Courtesy of: taste.comKim's Lemon Tart
1 sheet frozen shortcrust pastry, thawed
4 eggs
1/2 heaped caster sugar
1/2 cup lemon juice (see SuzyBoo tricks below)
finely grated lemon rind from 1 lemon
1/2 cup cream
1. Preheat oven 180 or 160 fan forced.
2. Line sheet with pastry and chill for 15 minutes (don't skip this step or the pastry will shrink).
3. Line pastry with baking paper and pastry weights (I use glass wishing stones)
4. Blind bake for 15 minutes. Remove paper and weights and bake for another 5 minutes.
5. While the pastry is baking prepare filling by whisking all other ingredients.
6. Pour into prepared pan and bake for 30 minutes or until set.
7. Cool in pan. Don't be tempted to serve it too quickly or it will fall apart.
SuzyBoo tricks I've picked up while cooking this 6 times since the lovely Kimsy gave me the recipe:
* Use spray oil in your pie dish. It will help getting it out when you serve it. If making for a special occasion and it needs to look perfect: use the spray oil and then line the dish with baking paper. Also chill for 6 hours prior to serving.
* I prefer to use the juice of 1 lemon (1/4 of a cup) and then fill up to a full 1/2 a cup using lemon squeeze. Now before all the cooking zealots jump on me... the full 1/2 cup of real lemon juice makes the tart very, well tart! hahaha The lemon squeeze, even though it's crappy fake lemon , actually makes this dish taste better not worse.
* invest in a good microplane like this one. Don't skip adding the zest as it makes the pie delish.
* I also use a heaped cup of caster sugar.
* You can be all prissy and serve it dusted with icing sugar and a dollop of whipped cream... or do what we do and serve it with a scoop of vanilla ice cream.
1 sheet frozen shortcrust pastry, thawed
4 eggs
1/2 heaped caster sugar
1/2 cup lemon juice (see SuzyBoo tricks below)
finely grated lemon rind from 1 lemon
1/2 cup cream
1. Preheat oven 180 or 160 fan forced.
2. Line sheet with pastry and chill for 15 minutes (don't skip this step or the pastry will shrink).
3. Line pastry with baking paper and pastry weights (I use glass wishing stones)
4. Blind bake for 15 minutes. Remove paper and weights and bake for another 5 minutes.
5. While the pastry is baking prepare filling by whisking all other ingredients.
6. Pour into prepared pan and bake for 30 minutes or until set.
7. Cool in pan. Don't be tempted to serve it too quickly or it will fall apart.
SuzyBoo tricks I've picked up while cooking this 6 times since the lovely Kimsy gave me the recipe:
* Use spray oil in your pie dish. It will help getting it out when you serve it. If making for a special occasion and it needs to look perfect: use the spray oil and then line the dish with baking paper. Also chill for 6 hours prior to serving.
* I prefer to use the juice of 1 lemon (1/4 of a cup) and then fill up to a full 1/2 a cup using lemon squeeze. Now before all the cooking zealots jump on me... the full 1/2 cup of real lemon juice makes the tart very, well tart! hahaha The lemon squeeze, even though it's crappy fake lemon , actually makes this dish taste better not worse.
* invest in a good microplane like this one. Don't skip adding the zest as it makes the pie delish.
* I also use a heaped cup of caster sugar.
* You can be all prissy and serve it dusted with icing sugar and a dollop of whipped cream... or do what we do and serve it with a scoop of vanilla ice cream.
2 comments:
It's like eating a lemon butter cake.
Hi!
love your tarts... so pretty to look n must be yummy to eat. The tips in your post are very interesting
Loved surprising my friends with these :)
Lemon Cake, Lemon Tarts ~ Happy Anniversary Shikha & Sujith n Surprise for Sharad
Cheers,
The Variable, Crazy Over Desserts - Nachiketa
Catch me on facebook @ Crazy Over Desserts
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