ORGANIC LEMON TART

Serves 6-8

ingredients

FOR THE BASE: 200g plain white flour 1/2 tsp organic lemon zest 50g sugar 1 pinch salt 100g chilled butter 1 egg yolk Dried beans (for baking blind) 材料批底：中筋麵粉200克有機檸檬皮碎1/2茶匙糖克50鹽撮1凍牛油100克蛋黃1隻乾豆(焗批殼法用)

FOR THE FILLING:

4 eggs 1 egg yolk 200g sugar 2–3 organic lemons with zest and juice 125ml cream (at least 30% fat) 餡料：蛋隻4蛋黃1隻糖克200有機檸檬23至 個，碎皮和榨汁忌廉125毫升(至少30%脂肪)

FOR THE TOPPING:

3 tbsp sugar 1 organic lemon, thinly sliced

批面：糖3湯匙有機檸檬1個，薄切

instructions: For the dough, mix the flour with the lemon zest, sugar and salt, and place on the work surface. Add the butter in pieces and the egg yolk, and chop to make crumbs. Knead quickly by hand to form a smooth dough and leave to rest in the fridge for approximately 30 minutes. Heat the oven to 180°C (350°F/gas 4 or 170°C in a fan oven). Butter the pie dish (use a round, 28cm-diameter dish) and sprinkle with flour. Roll out the dough on a floured surface until it is slightly bigger than the dish. Place in the dish, press down lightly and press the edges with a fork to create a pattern if desired. Line the dough with a piece of baking parchment and place the beans on top. Bake the tart base for approximately 10 minutes. For the filling, beat the eggs, egg yolk and sugar until fluffy. Mix in the lemon zest and juice. Whip the cream until stiff and fold into the mixture. Remove the baking parchment and beans from the tart base and spread the filling evenly over the base. Reduce the oven temperature to 150°C (300°F/gas 2 or 140°C in a fan oven). Return the tart to the oven and bake for around another 50 minutes. For the topping, heat the sugar with 3 tbsp water. Add the lemon slices and simmer for about 5 minutes, then remove from the heat and let cool. Around 5 minutes before the tart is ready, arrange the lemon slices on top and bake until done.

步驟：製作麵糰時，混合麵粉、檸檬皮、糖和鹽，並放在工作檯面。加牛油和蛋黃，並切成碎屑。以手快速揉捏麵糰至滑身，餘下的放雪櫃冷藏30分鐘。調焗爐溫度至180°C(350°F/gas 4；風扇焗爐調170°C)。在批碟(使用直徑28厘米的圓碟)髹上牛油並撒上麵粉。在鋪有麵粉的工作檯面捲動麵糰至外型比碟稍大。放碟並輕壓，用叉壓邊造出你心想的圖紋。將麵糰鋪在烘焙烤盤紙並放上豆。焗10分鐘。製作餡料時，攪勻蛋、蛋黃和糖至鬆軟。混合檸檬皮屑和汁。攪打忌廉至挺身並倒入混合物。將批底移離烘焙烤盤紙和豆，將餡料均勻鋪滿批底。調低焗爐至150°C(300°F/gas 2；風扇焗爐調140°C)。將批放回焗爐內並焗約50分鐘。製作批面時，加3湯匙水煮熱糖。加檸檬片並慢煮5分鐘，移離火源並放涼。批餅完成前5分鐘，在面層鋪上檸檬片至焗完。