Ingredients
- 1 cup plain flour
- 1/4 cup caster sugar
- 60g cold butter
- 2 egg yolks
- 2 tsp iced water
- 2 tsp finely grated lemon rind
- 1/4 cup lemon juice
- 4 eggs
- 3/4 cup cream
- 1/3 cup caster sugar
Method
- Sift Flour and make well in centre
- Place sugar, butter and egg yolks into well
- Use fingers to mix, add enough water to make it cling together. Make into ball
- Refrigerate for 30mins
- Oven at 160
- Roll pastry and put in dish, refrigerate for 30mins
- Cover with baking paper, fill with rice, blind bake for 15mins, remove paper, bake for 15 mins
- Make filling - whisk lemon rind, lemon juice, eggs, cream, and caster sugar together
- Pour filling into base and bake for 30mins
- Cool tart
