Lemon Tart With Candied Lemon

What better than a zingy lemon tart to wake up the palette and finish off your meal. The addition of candied lemon gives it the perfect balance of sweet and sour flavours.

The ingredient of Lemon Tart With Candied Lemon

• 4 eggs
• 100g 1 2 cup caster sugar
• 185ml 3 4 cup double cream
• 125ml 1 2 cup lemon juice
• 1 tablespoon finely grated lemon rind
• cream or cru00e8me frau00eeche to serve optional
• 225g 1 1 2 cups plain flour
• 2 tablespoons icing sugar mixture
• 150g unsalted butter chilled chopped
• 1 egg yolk
• 2 tablespoons cold water
• 60ml 1 4 cup water
• 55g 1 4 cup caster sugar
• 1 lemon thinly sliced

The Instruction of lemon tart with candied lemon

• for pastry process flour sugar and butter until fine crumbs form add yolk and water process until dough just comes together knead on a floured surface until smooth cover place in fridge for 30 minutes to rest
• roll out pastry on a sheet of baking paper to a 3mm thick disc line a round 23cm base measurement fluted tart tin with removable base with pastry trim excess place in fridge for 30 minutes to rest
• preheat oven to 200c 180c fan forced line pastry case with baking paper fill with pastry weights and bake foru00a015 minutes remove paper and weights cook for a further 10 minutes or until golden
• meanwhile for candied lemon stir water and sugar in a small saucepan over low heat for 2 3 minutes until dissolved bring to the boil add lemon slices and cook turning for 10 minutes or until translucent
• whisk the eggs caster sugar cream and lemon juice in a large bowl strain through a fine sieve into a large jug stir in the lemon rind reduce oven to 160c 140c fan forced
• place tart tin on a baking tray pour egg mixture into the pastry case bake for 40 minutes or until just set the middle may wobble set aside to cool top with candied lemon slices and serve with cream if using

Nutritions of Lemon Tart With Candied Lemon

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