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IngredientsRich Shortcrust Pastry
40g icing sugar
225g cold butter, diced
1 egg yolk Sifted
300g plain flour
1 tbsp milk powder
Filling
50g castor sugar
60ml lemon juice
45g UHT whipping cream
1 tbsp grated lemon rind
3 eggs
Method
Beat butter, icing sugar and egg yolk until creamy and smooth. Add in sifted flour and milk powder. Mix until well blended into a dough. Refrigerate for 30 minutes. Roll out pastry dough between two sheets of plastic to fit the base and sides of a 19–20cm fluted tart tin. Remove scraps of pastry from the edge. Press the sides of the pastry to make it even and prick the base with a fork (this is to ensure that the base is flat after baking). Bake pastry blind in a preheated oven at 180°C for 5–10 minutes. To make the filling, whisk together lemon juice, sugar, cream and lemon rind. Beat in eggs one at a time until well combined. Pour the filling into the pastry case and bake at 180°C for 20–25 minutes or until set. Remove tart onto a wire rack to cool completely. Serve the tart immediately. (Chef’s note: If you wish to do so, you can make the tarts in small 8–9cm fluted tart tins.)
Thanks to Amy Beh
