Sue's Sweet Lemon Tart
Prep time: 30 mins | Cook time: 55 mins | Makes: 8 serves
Ingredients
Lemon Tart:
- 185g plain flour
- 55g icing sugar
- 30g almond meal
- 125g cold butter, chopped coarsely
- 1 egg yolk
Lemon filling:
- 1 Tbsp lemon rind, finely grated
- 125ml lemon juice
- 5 eggs
- 165g caster sugar
- 250ml thickened cream
Matchbox is proud to be home to many home chefs and baking experts in our team. Today, we're featuring an exclusive Staff Favourite from our lovely Customer Service Team Member, Sue!
When it's been a long day or week, Sue swears by this lemon tart recipe from one of her recipe books – and she especially loves making it during Christmas time.
"Very yummy! I make it from scratch, make my own pastry. Usually have the TV on with Carols by Candlelight on in the background."
How dreamy! Here is Sue's sweet and perfectly tangy go-to lemon tart recipe.
Method
In a mixing bowl, blend flour, icing sugar, almond meal, and butter until combined. Add egg yolk; process until ingredients just come together. On a floured countertop or surface, knead the tart dough until smooth. Wrap in plastic and refrigerate for 30 minutes.
Roll pastry between sheets of baking paper until large enough to line 24cm-round loose-based quiche or pie tin. Lift pastry into tin, press into the sides of the pan and trim edges. Cover and refrigerate for 30 minutes.
Preheat oven to 200C (or 180C for fan-forced).
Place the quiche or pie tin on oven tray. Line pastry with baking paper, and then fill with pie weights. You can also use beans, grains or rice. Bake for 15 minutes.
Remove paper and pie weights. Bake again for 10 minutes or until browned lightly. Meanwhile, make lemon filling.
To make lemon filling, whisk ingredients together in a medium mixing bowl for 5 minutes.
Once 10 minutes is up, reduce oven temperature 180C or 160C fan forced. Pour lemon filling into the pastry case and bake for another 30 minutes, or until filling has set slightly. Once done, let it cool completely.
Refrigerate the pie until cold. Serve dusted with sifted icing sugar, if desired.
FAQs
How many lemons do I need?
You need around 3 lemons to make this recipe.
