1. Grease a 24cm loose-base flan tin. Process butter, sugar and flour in a food processor to form fine crumbs. Add water. Process until just combined. Turn out onto a clean bench. Shape into a disc. Cover and refrigerate for 30 minutes.
2. Roll out pastry between two sheets of baking paper until 5mm thick, line prepared tin with pastry. Trim edges. Refrigerate for 10 minutes. Line pastry with a sheet of baking paper. Fill with dried beans or rice. Place on an oven tray.
3. Cook in hot oven (200C) for 15 minutes. Remove paper and beans. Cook for a further 5 minutes. Remove and cool. To make filling, combine egg yolks, rind, juice and condensed milk in a bowl. Stir until smooth. Carefully pour into pastry shell.
4. Cook in a moderately slow oven (160C) for about 20 - 25 minutes, or until set and golden. Transfer flan tin to a wire rack to cool. Dust with sifted icing sugar.
Serving
Suggestions
Serve with cream.
Originally Submitted
2/6/2013
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