Lemon Tart

Ingredients

Sweet Shortcrust Pastry

• 1 ½ cups (225g) plain flour
• 1/3 cup (55g) icing sugar mixture
• 125g butter, chopped
• ½ tablespoons iced water

Lemon Filling

• 3 lemons
• 5 x 60g eggs
• 1 cup (220g) caster sugar
• 200ml cream
• Fresh raspberries, to serve
• Icing sugar, to serve

Method

1. Assemble mixer using the scraper paddle. Add flour, sugar and butter into bowl. Slowly turn mixer to KNEAD/FOLD setting and mix until it resembles sand like texture. Add water ½ tablespoon at a time until pastry combines.
2. Remove pastry from bowl onto a clean surface and shape into a flat disk. Cover pastry and refrigerate for 30 minutes. 
3. Grease a 24cm round loose-based flan tin.  Roll pastry, between two sheets of baking paper, large enough to line tin. Carefully lift pastry into tin and press into sides; trim edges. Cover and refrigerate for 30 minutes.
4. Preheat oven to 200°c. Place tin on oven tray; line tin with baking paper then fill with baking beans. Bake for 10 minutes then remove beans and paper and cook in oven for a further 10 minutes or until pastry is lightly browned; remove from oven and reduce heat to 160°c.
5. Remove rind from lemons; reserve.  Juice lemons. Combine rind, juice and remaining filling ingredients and whisk until well combined. 
6. Carefully pour into pastry case and bake for about 35-45 minutes or until set (mixture should still be slightly wobbly). Cool completely at room temperature then refrigerate until ready to serve. Top with fresh raspberries and dust with icing sugar before serving.