Lemon Tart

A crunchy tart with lemony filling. This is a Sanjeev Kapoor exclusive recipe.

New Update

Main Ingredients	Basic Short crust dough, Lemon Juice
Cuisine	British
Course	Desserts
Prep Time	41-50 minutes
Cook time	26-30 minutes
Serve	4
Taste	Sweet
Level of Cooking	Moderate
Others	Non Veg

Ingredients list for Lemon Tart

Preheat oven to 200°C/400°F/Gas Mark 6. Roll out the pastry dough on a lightly floured surface and line a nine-inch tart tin (or six two-inch tartlet tins). Prick pastry all over with a fork.
Place in a refrigerator for ten minutes. Blind bake in the preheated oven for ten minutes. For the filling place eggs, caster sugar and butter in a pan and stir over low heat until the sugar has dissolved.
Add lemon rind and juice and continue cooking, stirring continuously, until the lemon curd thickens slightly. Pour the mixture into the pastry case and bake for twenty minutes or until the filling is just set.
Take the tart tin out of the oven and place on a wire rack to cool. Cut into wedges and serve.
Chef's Tip
Basic Short Crust Pastry: Place one cup refined flour and sixty grams, chopped, chilled butter in food processor and process until mixture resembles coarse breadcrumbs. While the processor motor is running, add drops of iced water until dough holds together.
f not using a processor mix with a knife or a wooden spoon. Or can mix with hands and make dough without kneading much. You will need approximately two and a half tablespoons of water.
Press dough into a ball, wrap in a greaseproof paper or plastic wrap and refrigerate for at least thirty minutes before rolling or shaping. This pastry can be stored in refrigerator for two days or in the freezer for up to three months.