Down Under Lemon Tart

Ingredients

• Servings: 1
• sweet pastry:
• 2 1/2 cups all-purpose flour
• 7/8 cup butter
• 3/4 cup confectioners' sugar
• 1 egg yolk
• 1 1/2 tablespoons cold water
• filling:
• 4 eggs
• 3/4 cup superfine sugar (or granulated sugar, processed to fine texture in a food processor)
• 2 tablespoons minced lemon zest
• 3/4 cup fresh lemon juice
• 1/2 cup heavy whipping cream

Recipe

Cook Time: 45 mins Ready Time: 2 hrs 15 mins


• 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- or 10-inch (24 cm) tart pan. patch any cracks with extra dough and chill the crust in the freezer 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, superfine sugar, lemon zest, lemon juice, and cream. do not over beat. pour the mixture through a strainer. place the tart pan on a baking sheet, and carefully pour the lemon mixture into the baked pastry crust.
• bake until the tart is nearly set, about 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.