Recipe Monday

Anyone that knows me really well will know that when it comes to lemons I am totally weak! I could live on them, I love anything that is made from lemons...they are my absolute favourite...lemon sorbet, lemon meringue pie, lemon delicious, lemon flavoured water, lemon chicken, lemon cheesecake you name it...I love it!!! So last week when I was craving a lemon tart I decided that it was time to give it a go - I haven't made a lemon tart before (although I have tried quite a few in my time!) this one turned out really good - nice and sweet and sour and refreshing. I got the recipe from Donna Hay's Modern Classics 2 cookbook.

LEMON TART
First you have to make a shortcrust pastry (although, if you couldn't be bothered doing this you can always buy them already made or buy a packet mix. I made my own and it was really good.)

Sweet Shortcrust Pastry
2 cups plain flour
3Tbs caster sugar
150g cold butter, chopped
2-3Tbs iced water

Process the flour, sugar and butter in a food processor until the mixture resembles fine breadcrumbs. While the motor is running, add enough iced water to form a smooth dough and process until just combined. Knead the dough lightly, wrap in plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 180 degrees celcius.
Roll out the pastry on a lightly floured board until 3mm thick. Place in a 22cm fluted removable base tart tin or tart ring (mine didn't have a removable base and it still worked). Line the pastry with non-stick baking paper and fill with pastry weights or uncooked rice or beans. Bake for 10 minutes, remove the weights and bake for a further 10 minutes or until the pastry is golden. Reduce the oven temperature to 140 degrees celcius.

Lemon Tart Filling
3/4 cup lemon juice
3/4 cup caster sugar
3/4 cup cream
3 eggs, lightly beaten

Place the lemon juice and sugar in a heatproof bowl over a saucepan of simmering water and stir until the sugar is dissolved. Add the cream and eggs and stir continuously for 5 minutes. Pour into the tart shell through a strainer.
Bake the tart for 20-25 minutes or until the filling is just set. Cool completely and serve with thick double cream or ice cream.

I LOVE IT!!