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Lemon Tart

by Charlotte Jain (follow)
Easy (2874)      Dessert (1081)      Lemon (108)      Tarts (72)     
I adore lemon tarts and love making homemade ones, but my favourite lemon tart recipe takes a while to make, so I was on the look out for a way to create a delicious lemon tart without the long timeframe. Here it is! This recipe is exciting, because the lemon filling can be made in a microwave, cutting preparation time down.

Preparation Time: 40 minutes
Makes: 8 servings

Either use store bought sweet shortcrust pastry, or make your own using the following ingredients:
1 2/3 cups plain flour
1/2 teaspoon salt
1/2 cup caster sugar
150g butter
3 egg yolks

To make the lemon filling:
60g butter
1/2 cup caster sugar
1/4 cup cornflour
1 tbs custard powder
1 cup water
1/4 cup fresh lemon juice
1/3 cup milk
1 egg


To make the pastry:

Lightly whisk the egg yolks and set these to the side.

Sift the flour and salt together in a mixing bowl. Add the sugar and stir this in.

Add the butter, chopped into pieces, then use your fingers to rub the butter into the flour and sugar mixture until the mixture resembles fine breadcrumbs.

Make a well in the centre, then pour the egg yolks in. Use your fingertips to combine the egg yolk and dry ingredients to form a course dough.

Lightly flour a cutting board or flat surface. Turn the dough onto the cutting board and lightly knead the dough until it is smooth.

Shape the dough into a disc, wrap in plastic wrap, and cool in the refrigerator for 20 minutes.

Roll the dough out to about 4 mm thick, then transfer this to line a pie tin.

Place a layer of baking paper over the pastry and fill with uncooked rice or baking beans. Blind bake the pastry shell for 10-15 minutes until the edges start becoming crisp. Remove the rice and baking paper, and return the pastry case to the oven for a further 5-10 minutes until the base is cooked and a very light golden brown.

Set aside to cool on a wire rack while preparing the lemon filling.

To make the lemon filling:

Into a microwave safe bowl, place the butter. Melt on high for 40 seconds.

Add the sugar, custard powder and cornflour. Whisk these together with the butter to make a paste. Cook on high for another 40 seconds.

Whisk the water in, then cook for another 40 seconds.

Pour in the lemon juice and whisk well. Cook on high for 1 minute. Whisk. Cook for another 1 minute, and repeat until the mixture starts to thicken.

Whisk the milk into the slightly thickening mixture, then whisk the egg in as well. Cook for another 40 seconds. Whisk. If the mixture is thick and custard-like, then it is ready. If not, whisk and cook for another 40 seconds.

Pour the lemon filling into your prepared pastry case. Refrigerate for 30 minutes to set.

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