LEMON TART

Prep time 1 hour Baking time 35 mins Makes 30cm tart

INGREDIENTS

SHORTCRUST PASTRY 250g cake flour ½ tsp salt 125g cold butter, cubed 4 tbsp ice-cold water FILLING Grated rind and juice of 7 medium-size lemons 350g caster sugar 6 eggs 4 egg whites 250g butter, at room temperature Prepare

the shortcrust pastry. Place the flour and salt in the bowl of a food processor and add the butter, pulsing until the mixture looks like breadcrumbs. Then add 2 tbsp water and process to form a ball of dough, adding more water only if necessary. Wrap the dough in clingfilm and refrigerate for about 30 minutes. Roll out the dough on a floured surface and use it to line a springform quiche tin. (use your rolling pin to lift the dough and then roll it out over the tin.) Tidy up the edges by running the rolling pin over the tin. Refrigerate for about 30 mins and preheat the oven to 180°C. Blind-bake the pastry case for about 12-15 mins. Remove from the oven, remove the paper and beans and bake for another 5 mins. Remove from the oven, removethe paper and beans and bake for another 5 mins. To prepare the filling, place all the ingredients, except the butter, in a small saucepan over low heat and beat until the sugar has dissolved. Add half the butter and continue beating as the eggs start to cook and coat the back of a spoon. Add the remaining butter and continue beating until the mixture thickens, making sure it doesn’t separate. Remove the saucepan from the stove and stand it on a cold surface. Beat until cooled to lukewarm and turn the oven up to 220°C. Pour the filling into the baked pastry case and bake until the top of the filling is golden brown, about 10-15 mins.