Down Under Lemon Tart recipe

8 servings

2 1/2 cups all-purpose flour

7/8 cup butter

3/4 cup icing sugar

1 egg yolk

1 tablespoon cold water

4 eggs

3/4 cup castor sugar

2 tablespoons minced lemon zest

3/4 cup lemon juice

1/2 cup cream

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 inch (24 cm) flan tin, and freeze 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, castor sugar, lemon zest, lemon juice, and cream.

Do not over beat.

Strain.

Place flan tin on a baking tray, and carefully pour lemon mixture into baked pastry crust.

Bake for 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.