FOR THE PASTRY
250 g Plain flour
150 g Chilled diced unsalted
-butter
5 tb Icing sugar
Finely grated rind of 1
-lemon
1 lg Egg
2 ts Water; (if necessary)
FOR THE FILLING
8 tb Lemon juice
1 1/3 c Sugar
8 lg Eggs
1/2 c Marscarpone
3/4 c Heavy or sour cream
In a food processor, ‘pulse’ the flour once or twice to aerate it. Add the
icing sugar and lemon rind and ‘pulse’ again. Add the chilled butter
through the feed tube, while the machine is running. The mixture should
resemble fine breadcrumbs. Add the egg through the feed tube, and just
enough of the water to help the dough achieve the ‘ball’ stage.
Remove the dough from the processor, flatten a little and chill for 30
minutes. Remove from the fridge and roll carefully to fit a tart tin with a
removable base. The tin should be well greased and floured. Press the
pastry into the tin taking care not to stretch it. Using a fork, make holes
all over the base of the dough, then place a piece of ‘Glad Bake’ or other
cooking paper over the pastry and weight with pastry weights or rice. Bake
at 200c. for 10 minutes, remove the paper and weights and bake for a
further 10 minutes.
Meanwhile, whisk the eggs and sugar together until the mixture is smooth.
Add the cream, marscarpone and lemon juice and continue whisking until the
filling is smooth. When the pastry base has finished cooking and has cooled
slightly, pour the filling into the base and bake at 150c. for 45 minutes
or until the filling has slightly set. Remove from the oven and cool to
room temperature. Chill until ready to serve.
Yields
1 servings