Lemon Tart

This lemon tart recipe is the perfect combination of sweet and tart! It's perfect paired with a warm cup of tea or as a sweet treat after a savory meal.

📝 Ingredients

• 145 g unsalted butter (at room temperature)
• 75 g icing sugar (sifted)
• 1/4 cup ground almonds
• 1/4 teaspoon salt
• 1/4 teaspoon vanilla extract
• 1 large egg (at room temperature)
• 245 g plain flour (all-purpose)
• 6 eggs
• 3 cups caster sugar
• zest of 3 lemons
• 250 ml freshly squeezed lemon juice
• 1/2 cup flour (all purpose)
• icing sugar (to serve)

👨‍🍳 Instructions

1. 1To make the tart dough, place the butter in a large food processor bowl fitted with a metal blade. Process until smooth and creamy, scraping down the sides with a rubber spatula as needed.
2. 2Add the icing sugar and process until well blended.
3. 3Add the ground almonds, salt, vanilla and process until smooth, scraping down the sides of the bowl as necessary before adding the egg and processing until combined.
4. 4Add the flour and pulse the mixture until it just starts to form a ball and stop. Remove the mixture from the food processor bowl and place onto cling film and form into two flat discs. Wrap each disk separately and refrigerate for at least 4 hours, you can freeze the 2nd dough disk to use another time.
5. 5Once chilled, remove the dough from the refrigerator and roll out between 2 sheets of baking paper until 3mm thick.
6. 6Carefully place the dough into a 24cm tart tin and press the dough against the bottom and edges of the tin to ensure it is well fitted. If the dough cracks or splits simply patch with additional pastry. Trim the top of the tart – the easiest way to do this is to roll the rolling pin over the top of the tart case which will trim the edges neatly.
7. 7Refrigerate for at least 30 minutes and repeat with the second portion of dough.
8. 8Preheat the oven to 180 degrees celsius (350 Fahrenheit) and line the tarts with baking paper and add dried beans or pastry weights and bake for 20 to 25 minutes until lightly coloured.
9. 9Set aside while you make the filling.
10. 10To make the filling, preheat the oven to 150 celsius (300 Fahrenheit) whisk the eggs and caster sugar in the bowl of an electric mixer until well combined. Whisk in the lemon zest and juice before sifting the flour over the top and whisking until smooth.
11. 11Pour the filling into the prepared tart cases and bake for 20 to 25 minutes, or until the top is set.
12. 12Once cool dust with icing sugar.