Down Under Lemon Tart Popular Recipes

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Down Under Lemon Tart

"This is a 'to-die-for' tangy lemon tart. Family and friends constantly request it whilst invited for dinner."

Ingredients :

Sweet Pastry:
2 half cups all-cause flour
7/eight cup butter
three/4 cup confectioners' sugar
1 egg yolk
1 1/2 tablespoons bloodless water
Filling:
four eggs
3/4 cup superfine sugar (or granulated sugar, processed to pleasant texture in a meals processor)
2 tablespoons minced lemon zest
3/4 cup sparkling lemon juice
1/2 cup heavy whipping cream

Instructions :

Prep : 1H	Cook : 8M	Ready in : 2H15M

Place flour, butter, and confectioners' sugar in food processor; procedure until mixture resembles bread crumbs. Add egg yolk and 1 to 2 tablespoons bloodless water, and system till mixture forms a dough. Mold dough into 2 flat shapes, wrap in plastic wrap, and chill for 20 mins.
Roll out pastry to at least one/eight inch thick (3mm), and line a 9- or 10-inch (24 cm) tart pan. Patch any cracks with greater dough and relax the crust within the freezer for 20 minutes.
Preheat oven to 350 degrees F (a hundred seventy five tiers C).
Line pastry with foil, fill the foil with a little uncooked rice, and bake in preheated oven for 15 minutes. Remove foil and rice, and maintain baking till pastry is a mild golden shade.
In a blending bowl, mix together eggs, superfine sugar, lemon zest, lemon juice, and cream. Do not over beat. Pour the aggregate thru a strainer. Place the tart pan on a baking sheet, and carefully pour the lemon mixture into the baked pastry crust.
Bake until the tart is sort of set, approximately 20 minutes. The filling could be runny within the center, and will set whilst cool; don't over prepare dinner, or cracks will appear. Cool and serve.

Notes :

This recipe makes dough crusts. Freeze ultimate crust for yet again.
Reynolds® Aluminum foil can be used to keep meals wet, cook it flippantly, and make clean-up simpler.

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