Lemon Tart

Name: Lemon Tart
Cuisine: South African
Ingredients: Crust:; 360 gr CAKE FLOUR; 150 gr ICING SUGAR; 200 gr BUTTER; 2 egg yolks; 2/3 tsps ICE COLD WATER; 18 eggs; 750 gr CASTOR SUGAR; 600 ml LEMON JUICE; 600 ml CREAM; 3 sheets gelatine

Chef Chriss @cook_fusionChef20

Capetown City

I love the meringue base so this is a less sweet version.

Chef Chriss @cook_fusionChef20

Capetown City

I love the meringue base so this is a less sweet version.

Saved

Ingredients

Crust:
360 grCAKE FLOUR
150 grICING SUGAR
200 grBUTTER
2egg yolks
2/3tsps ICE COLD WATER
blind bake crust
Filling
18eggs
750 grCASTOR SUGAR
600 mlLEMON JUICE
600 mlCREAM
3 sheetsgelatine
Filling method

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Steps

1

Combine flour, sugar and butter in mixer with hands until crumbly.
2

Add egg yolks and mix until a dough forms, add a couple tsps of ice water to form a firm dough
3

Cling wrap and chill in fridge for 30 minutes. Line the pastry shell and cover with foil, add rice on top of the foil and blind bake at 180°C for 10minutes.remove foil and bake further 15minutes until golden.
4

Filling method:
5

Combine all ingredients in a saucepan.
6

Stir until thickened. Soak gelatine sheets in cold water. Add to mixture and stir until thickens more.
7

Pour into the pastry shell and leave to set in refrigerator for 2hours.