Tart Lemon Tart with Crisp Shortcrust Pastry

Directions

• To make the pastry:
• In a food processor add the sifted flour, salt, butter and caster sugar and processor until the mixture resembles breadcrumbs.
• Whilst the motor is still running, add iced water a tablespoon at a time until the dough just comes together.
• Remove from the food processor and wrap in plastic wrap.
• Allow to ‘rest’ in the fridge for at least 45 minutes.
• Roll our your pastry between two sheets of baking paper and line your greased pie dish.
• Place a sheet of baking paper on top and fill with baking weights (or raw rice) and blind bake at 180 degrees for 10 – 12 minutes.  Remove the weights and baking paper and put the pastry back into the oven to brown slightly (5 – 7 minutes).  Allow to cool.
• Fill with the lemon curd and bake a further 10 minutes before allowing the mixture to cool.
• Refrigerate until ready to use.
• To make the lemon curd:
• Combine the sugar and cornflour in a saucepan.  Stir in the water, lemon zest and juice.
• Cook on a low heat stirring continuously until mixture is thickened and bubbly.
• Reduce the heat and simmer for a few minutes.  Remove from the heat.
• Beat the egg yolks in a small bowl and stir in a little of the hot fitting, then return all to the pan.
• Cook, stirring for a few minutes, stir in butter then pour into the pastry case.
• Recipe Hints and Tips:
• Lemon Tart is best eaten on the day it is made.  Keep it covered in plastic wrap in the fridge.
• Lemon Tart is not suitable for freezing.
• The lemons may be substituted with limes or oranges.