Lemon Tart

It was my niece birthday and she requested that she want only fruit tart. So I decided to bake a lemon tart and filled it with fruits (golden kiwi and strawberry). Love the sourish sweet lemony taste and is very refreshing too.

Lemon tart

• 225g plain (all-purpose) flour
• 125g chilled butter, cut into cubes
• 80g icing (confectioner’s) sugar
• 3 egg yolks
• 1 tbsp cold water

lemon filling

• 250ml single (pouring) cream
• 2 eggs
• 3 egg yolks, extra
• 110g caster (superfine) sugar
• 125ml lemon juice

To Make lemon filling:

-          Whisk the cream, egg, extra yolks, sugar and lemon juice in a bowl till combine.

-          Strain through a sieve and pourt into the tart shell.

Meringue:

-          1 egg white

-          Some powdered sugar

Whisk till stiff.

Methods:

1-      Mix the flour, butter and icing sugar in a mixing bowl and process until mixture resembles fine breadcrumbs.

2-     Add the egg yolks and process to combine.

3-     Add the cold water and process until the dough just come together.

4-     Turn dough onto a lightly floured surface and gently bring together to form a ball.

5-     Flatten into a disk and cling wrap and chilled it for an hour.

6-     Preheat oven to 180 degrees.

7-     Roll the pastry out between 2 sheets of non stick baking paper to about 3mm thick.

8-     Lightly greased the tart tin and rolled the pastry onto the tart tin, trim the edges and prick the base with a fork.

9-    Refrigerate for 30 mins.

1-     Line the pastry case with non stick baking paper and fill with baking weights.

1-    Bake for 15 mins, remove the paper and weights and bake for futher 10 mins or till pastry is light golden.

1-   Pour the Lemon filling into the tart shell.

1-   Bake for 30 -35 mins or until just set.

1-   Allow to cool.

1-   Pump the meringue and grilled till brownish tone.

1-   Decorate with Kiwi and Strawberry.

1-   Refrigerate until completely set.