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07-20-2007, 11:09 AM
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Hot Lemon Tart
Hot Lemon Tart
2 cups plain (all-purpose) our 3/4 cup unsalted (sweet) butter 1/2 cup caster (superfine) sugar 1 egg yolk Cold water, to mix 3 eggs Finely grated rind and juice of 2 lemons Sift the flour into a bowl. Add 1/2 cup butter, 1 tbsp sugar and egg yolk. Gradually work flour into the mixture with fingertips until mixture forms a ball, adding enough cold water to form a soft but not sticky dough. Knead gently on a lightly floured surface. Wrap in clingfilm (plastic wrap) and chill for 30 minutes. Roll out and use to line a 8 in flan tin (pie pan). Fill with crumpled foil and bake in a preheated oven at 400°F for 10 minutes. Remove the foil and return to the oven for a further 5 minutes to dry out. Whisk eggs with remaining sugar until thick and pale. Melt remaining butter and stir in with lemon rind and juice. Pour into pastry case (pie shell) and bake in the oven at 350°F about 20 minutes until golden brown and just set. Serve hot. 
    
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