Down Under Lemon Tart

SUBMITTED BY: ausiemaria PHOTO BY: Ita

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

RECIPE RATING:

Read Reviews (15)

Review/Rate This Recipe

SERVINGS

(Help)

Servings
USMETRIC

Place flour, butter, and confectioners' sugar in food processor; process until mixture resembles bread crumbs. Add egg yolk and 1 to 2 tablespoons cold water, and process until mixture forms a dough. Mold dough into 2 flat shapes, wrap in plastic wrap, and chill for 20 minutes.
Roll out pastry to 1/8 inch thick (3mm), and line a 9 inch (24 cm) flan tin, and freeze for 20 minutes. Preheat oven to 350 degrees F (175 degrees C).
Line pastry with foil, fill the foil with a little raw rice, and bake in preheated oven for 15 minutes. Remove foil and rice, and continue baking until pastry is a light golden color.
In a mixing bowl, mix together eggs, castor sugar, lemon zest, lemon juice, and cream. Do not over beat. Strain. Place flan tin on a baking tray, and carefully pour lemon mixture into baked pastry crust.
Bake for 20 minutes. The filling will be runny in the center, and will set when cool; don't over cook, or cracks will appear. Cool and serve.

This recipe makes two dough crusts. Freeze remaining crust for another time.
Icing sugar is known as confectioners' sugar in the United States, and castor sugar is also known as superfine sugar.

Reviewed on Dec. 29, 2003 by ZAPOTETH

Very nice and tangy went down a treat with the family. Would make again. MORE

Reviewed on Apr. 2, 2006 by megan etter

I made the tart a while ago, and it was a bit too tangy for me, but it would be easy to reduce... MORE

Reviewed on Apr. 16, 2004 by MEL_JADE

I must say, the recipes for this pastry is probably the best I have ever used! It is really... MORE

Reviewed on Sep. 4, 2006 by Rachel

Excellent! I wouldn't change a thing about this. I loved the crust MORE

Reviewed on Aug. 19, 2006 by SIANP

Everyone raved about this tart and wanted second helpings. Didn't put as much lemon zest in... MORE

Reviewed on May 19, 2008 by denis

There is only one bad thing about this Recipe you need to make sure you have guests over so... MORE

Reviewed on Feb. 19, 2008 by Brooke

This recipe is a smash hit with all our guests. It's light, delicious, and refreshing. I... MORE

Reviewed on Sep. 16, 2007 by Lian W

Pastry was great...will use it for all my pie crusts from now on. The tart itself had good... MORE

Reviewed on Jul. 18, 2007 by Soon2Bcook

This is amazing. I'm not an amazing cook but it came out great. I made it for my mom on... MORE

Reviewed on Jun. 29, 2008 by Natalie

I took the risk and made this for a dinner party of 10, everyone was bowled over by the... MORE

MORE MEMBER REVIEWS

View and vote for your favorite recipe photos... Vote Now!