Citrus Lemon tart

Ingredients 

For the pastry

200g plain flour 

100g butter 

50g icing sugar 

2-4tbsp water

For the filling 

150g caster sugar 

150ml double cream 

5 eggs 

3 lemons (juice and zest)

                        

Method

• To begin preheat your oven to 160°C/ 320°F.
• In a large mixing bowl add the plain flour and icing sugar then mix until all combined. 
• Add the butter and rub into the mixture until it reaches a breadcrumb like consistency. 
• Gradually add in the water and mix until it forms a dough. 
• Wrap the dough in clingfilm and put into the fridge for 30 minutes. 
• Roll the dough out on a floured surface until about the thickness of a pound coin and then grease your tart dish. 
• Press the dough lightly into the dish then gently roll your rolling pin over the top of the dish to remove the excess pastry.
•  Using a fork stab the bottom of your pastry, cover with parchment paper and fill with baking beans or rice. 
• But in the oven for 10 minutes, then remove the beans and parchment and cook for a further 10 -15 minutes or until golden brown. 
• In a separate bowl add the eggs, cream, caster sugar and juice of the lemons and whisk until all combined. 
• pass the mixture through a sieve, add the lemon zest to the mixture then pour into the pastry case. 
• Cook for 25-30 minutes until the filling has set and leave to cool. 
• Finally, dust with icing sugar and serve.