Baked lemon tart
Ingredients
- 300 g sweet pastry
- 225 g sugar
- 1 lemon zest
- 90 ml fresh lemon juice about 2-3 lemons
- 3 large eggs beaten
- 20 g corn flour
- icing sugar to dust
- 400 g Raspberry to decorate
Method
- Preheat the oven to 180ËšC.
- Roll out the pastry on a lightly floured surface. Line a fluted removable bottom tart tin with the pastry. Fill the pastry with parchment or oven safe cling film with the blind baking beans.
- Place in the oven and blind bake for 15-20 minutes until fully cooked. Remove from the oven and allow to cool. Drop the oven temperature to 150C.
- While base is cooking make the filling.
- In a bowl, combine the caster sugar, lemon juice and zest, eggs and flour until fully combined.
- Pour the lemon mixture over the blind baked tart.
- Place the tin back in the oven for a further 25-30 minutes or until the topping as set and coloured. The centre should no longer moves when you shake the tin.
- Remove from the oven and Cool for 2-3 hours in the fridge. Place the raspberries and dust with icing sugar when fully cooled.
- Serve immediately.
