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Lemon Tart
Lemon Tart
(Torta al Limone)
 
 
Ingredients:

For the Shortcut Pastry:
7 oz (200 grams) plain flour, plus extra for dusting
3 and 1/2 oz (100 grams) caster or superfine sugar
3 and 1/2 oz (100 grams) unsalted butter, softened and cut into pieces
2 egg yolks
2 teaspoons lemon rind, grated
Salt

For the Filling:
5 oz (150 grams) unsalted butter, softened, plus extra for greasing
3 eggs
5 oz (150 grams) caster or superfine sugar
Rind of 2 lemons, grated
Juice of 1/2 lemon, strained
Plain flour, for dusting
Icing sugar, sifted, for sprinkling 

Directions:

Prepare the Shortcut Pastry:
Sift the flour and sugar together into a mound, make a well in the center and add the butter, egg yolks, lemon rind and a pinch of salt.

Mix thoroughly and knead briefly.

Wrap the pastry in cling film and chill in the refrigerator for 1 hour.

Roll out the pastry on a lightly floured surface and use to line a pie dish.

Trim the edges and follow the recipe instructions for your chosen pie. Serves 6.

Prepare the Filling:
Preheat the oven to 180C (350F) Gas Mark 4.

Grease a tart tin with butter.

Beat the eggs with the caster sugar in a large bowl, stir in the lemon rind and lemon juice, then stir in the butter.

Roll out the pastry into a round on a lightly floured surface and line in the prepared tart tin.

Trim the edges, then pour the lemon mixture into the tart case.

Bake for 30 minutes, then remove from the oven and transfer to a wire rack to cool.

Place a few lemon leaves or decorative paper shapes on the surface of the tart, sprinkle with icing sugar, then carefully remove the leaves or shapes. Serves 6.

That's it!
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