This tart is so delicious but it is really sweet so a little goes a long way. Definitely best served with a bit of cream.
1 cup flour
2tbsp iced water
1 1/2 cups sugar
1/4 cup cornflour
1 1/4 cups water
1/2 cup lemon juice
1tbsp lemon rind, finely grated
4 egg yolks, lightly beaten
Sift the flour into a large mixing bowl. Rub butter into flour until mixture resembles fine breadcrumbs. Add almost all the iced water and mix to a firm dough, adding more of the water if necessary.
Turn dough onto a lightly floured surface, knead until smooth. Roll pastry until it is large enough to cover the base and sides of a 23cm flan tin. Line tin with pastry. Cover with plastic wrap and refrigerate for 30 minutes.
Preheat oven to 180 degrees. Line pastry shell with baking paper and fill with dried rice or beans. Bake for 10 minutes. Remove from oven and discard paper and beans. Return pastry to oven for another 5 minutes or until lightly golden. Set aside to cool.
Combine sugar, cornflour and water in a medium pan and stir until smooth. Add lemon juice and rind and cook, stirring over a medium heat until mixture boils.
Reduce heat slightly, add egg yolks. Whisk to combine and cook for 1 minute. Remove from heat and stir in butter. Set aside to cool.
Spread cold lemon mixture into cold pastry shell. Freeze overnight.
Stand for 5 minutes at room temperature before serving. Slice into wedges and serve with whipped cream.
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