www.odlums.ie /recipes/lemon-tart/

What you need:

Base

  • 225g/8oz Odlums Cream Plain Flour
  • 125g/4oz Butter (room temperature)
  • 75g/3oz Shamrock Golden Caster Sugar
  • 1 Egg
  • Egg wash (beaten egg)


Filling

  • 3 Eggs
  • 125g/4oz Shamrock Golden Caster Sugar
  • 100g packet Shamrock Ground Almonds
  • Rind of 2 Lemons
  • Juice of 1 Lemon
  • 170ml Fresh Cream

How to:

  1. Preheat oven to 190°C/375°F/Gas 5. Lightly grease a flan dish 23cm/9".
  2. Make the base by beating together the butter and sugar until creamy. Then beat in the egg. Finally stir in the flour and mix to a soft dough. Cover and place in the fridge to chill for about 30 minutes.
  3. Roll out pastry on a floured surface and use to line the prepared dish. Prick well with a fork. Cover with greaseproof paper or tin foil and place some rice or beans on top to keep pastry from rising during baking.
  4. Remove from oven after 20 minutes and reduce oven temperature to 140°C/275°F/Gas 1. Brush pastry case with some egg wash while hot.
  5. Next beat the eggs, sugar, ground almonds and cream. Then stir in the lemon rind and juice.
  6. Pour into pastry case and bake for about 40 minutes until golden and firm to the touch.
  7. When cool, dust with icing sugar.
LemTarRas

Lemon Tart

Category

Mother's/Father's Day

Cook Time

1 hr

What you need:

Base

  • 225g/8oz Odlums Cream Plain Flour
  • 125g/4oz Butter (room temperature)
  • 75g/3oz Shamrock Golden Caster Sugar
  • 1 Egg
  • Egg wash (beaten egg)


Filling

  • 3 Eggs
  • 125g/4oz Shamrock Golden Caster Sugar
  • 100g packet Shamrock Ground Almonds
  • Rind of 2 Lemons
  • Juice of 1 Lemon
  • 170ml Fresh Cream

How to:

  1. Preheat oven to 190°C/375°F/Gas 5. Lightly grease a flan dish 23cm/9".
  2. Make the base by beating together the butter and sugar until creamy. Then beat in the egg. Finally stir in the flour and mix to a soft dough. Cover and place in the fridge to chill for about 30 minutes.
  3. Roll out pastry on a floured surface and use to line the prepared dish. Prick well with a fork. Cover with greaseproof paper or tin foil and place some rice or beans on top to keep pastry from rising during baking.
  4. Remove from oven after 20 minutes and reduce oven temperature to 140°C/275°F/Gas 1. Brush pastry case with some egg wash while hot.
  5. Next beat the eggs, sugar, ground almonds and cream. Then stir in the lemon rind and juice.
  6. Pour into pastry case and bake for about 40 minutes until golden and firm to the touch.
  7. When cool, dust with icing sugar.
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