Down Under Lemon Tart
Down Under Lemon Tart is a lacto ovo vegetarian side dish. One portion of this dish contains roughly 6g of protein, 23g of fat, and a total of 426 calories. For 67 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 10. 111 person were impressed by this recipe. From preparation to the plate, this recipe takes around 2 hours and 15 minutes. Head to the store and pick up flour, lemon juice, eggs, and a few other things to make it today. It is brought to you by Allrecipes. All things considered, we decided this recipe deserves a spoonacular score of 28%. This score is not so outstanding. If you like this recipe, you might also like recipes such as Whole Lemon Tart, Lemon Tart, and Seriously Lemon Tart.
Servings: 10
Preparation duration: 60 minutes
Cooking duration: 45 minutes
Ingredients:
7/8 cup butter
3/4 cup confectioners' sugar
1 egg yolk
4 eggs
2 1/2 cups all-purpose flour
1/2 cup heavy whipping cream
3/4 cup fresh lemon juice
2 tablespoons minced lemon zest
3/4 cup superfine sugar (or granulated sugar, processed to fine texture in a food processor)
1 1/2 tablespoons cold water
Equipment:
food processor
plastic wrap
tart form
aluminum foil
oven
mixing bowl
sieve
baking sheet
Cooking instruction summary:
Place flour, butter, and confectioners' sugar in food processor; process until mixture resembles bread crumbs. Add egg yolk and 1 to 2 tablespoons cold water, and process until mixture forms a dough. Mold dough into 2 flat shapes, wrap in plastic wrap, and chill for 20 minutes.Roll out pastry to 1/8 inch thick (3mm), and line a 9- or 10-inch (24 cm) tart pan. Patch any cracks with extra dough and chill the crust in the freezer for 20 minutes.Preheat oven to 350 degrees F (175 degrees C).Line pastry with foil, fill the foil with a little raw rice, and bake in preheated oven for 15 minutes. Remove foil and rice, and continue baking until pastry is a light golden color.In a mixing bowl, mix together eggs, superfine sugar, lemon zest, lemon juice, and cream. Do not over beat. Pour the mixture through a strainer. Place the tart pan on a baking sheet, and carefully pour the lemon mixture into the baked pastry crust.Bake until the tart is nearly set, about 20 minutes. The filling will be runny in the center, and will set when cool; don't over cook, or cracks will appear. Cool and serve.Kitchen-Friendly View
Step by step:
1. Place flour, butter, and confectioners' sugar in food processor; process until mixture resembles bread crumbs.
2. Add egg yolk and 1 to 2 tablespoons cold water, and process until mixture forms a dough. Mold dough into 2 flat shapes, wrap in plastic wrap, and chill for 20 minutes.
3. Roll out pastry to 1/8 inch thick (3mm), and line a 9- or 10-inch (24 cm) tart pan. Patch any cracks with extra dough and chill the crust in the freezer for 20 minutes.Preheat oven to 350 degrees F (175 degrees C).Line pastry with foil, fill the foil with a little raw rice, and bake in preheated oven for 15 minutes.
4. Remove foil and rice, and continue baking until pastry is a light golden color.In a mixing bowl, mix together eggs, superfine sugar, lemon zest, lemon juice, and cream. Do not over beat.
5. Pour the mixture through a strainer.
6. Place the tart pan on a baking sheet, and carefully pour the lemon mixture into the baked pastry crust.
Nutrition Information:
covered percent of daily need
