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Kate’s Famous Lemon Tart

August 11, 2012

This is my lemon tart recipe- it never fails and is smooth and delicious. So many people have asked for the recipe but it’s been a secret-until now!!

Makes one large tarte or 6 individual ones.
200g plain flour
100g butter
2 tbsp icing sugar
1 egg, beaten

150g caster sugar
Juice and zest of 3 lemons
4 eggs
150ml double cream

Make the pastry first by rubbing the butter into the flour.
Add a little egg, a squeeze of lemon juice and a tablespoon of water.
Mix to combine.
If too dry add a little more egg and mix again.
Once you have a smooth dough, wrap in cling film and chill for 30 minutes.

Heat the oven to gas mark 4/180C.
Roll out the pastry and line the case/s.
Blind bake for 15 minutes and then uncover and return to the oven for a further 5 minutes.
Remove from the oven and leave to cool.
Lower the oven to gas mark 2/140C.

In a large bowl mix together the lemon juice, zest and sugar until the sugar has dissolved.
Add the eggs and beat well.
Pour in the cream and whisk until combined.
Pour into the cases and place in the oven for 20-30minutes until just set.
Don’t be tempted to raise the temperature as the tarts will not be smooth if you do.

Once set remove from the oven and leave to cool.

Serve cold, dredged in icing sugar.

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