Classic lemon tart

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Lemon-tart-round

  donna hay

sweet shortcrust pastry

  • 1½ cups (225g) plain (all-purpose) flour
  • 125g chilled unsalted butter, chopped
  • ½ cup (80g) icing (confectioner’s) sugar, plus extra, for dusting
  • 3 egg yolks
  • 1 tablespoon iced water

lemon filling

  • 1 cup (250ml) single (pouring) cream
  • 2 eggs
  • 3 egg yolks, extra
  • ½ cup (110g) caster (superfine) sugar
  • ½ cup (125ml) lemon juice

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