Lemon Tart

Today's yumminess is thanks to a Stephanie Alexander recipe whizzed up in the Thermie. 

Thermie is such a useful tool in the kitchen, you don't have to stick to Thermie recipes like some people might think... 

This lemon tart was very quick and easy to make, it shouldn't be reserved for special occasions!

Lemon Tart

Pastry

Place 240gms of plain flour, 180gms a unsalted butter and salt into the bowl 10 sec sp 5 or until it looks like bread crumbs. (I never have unsalted butter, I just use normal butter and leave out the salt? No ones ever complained!)

Set to interval speed and add 1 tablespoon of water at a time until the dough just comes together, should be about 2 tablespoons. Don't mix for any longer than need be, less is best!

Tip it out onto the bench and knead lightly until it comes together in a big ball.

Roll it out on a sheet of baking paper until its big enough to fit in your flan tin, the type with the loose bottom. Using the baking paper to help, flip the pastry into the case and press in cutting off any excess around the top. 

Pop it into the freezer for 20 minutes. While its in there pre heat your oven to 200 degrees. 

After the 20 minutes is up, blind bake your pastry for 20 minutes, take it out of the oven then turn your oven down to 160.

Filling

Place the peel (no pith, I use a potato peeler) from 3 lemons and 250 gms of castor sugar ( I used normal raw sugar and it was fine) in the bowl and mill sp 10 for 20 or so seconds.

Insert the butterfly and add 6 eggs, give it a quick wizz on sp 4 for a few seconds. Add the juice of the 3 lemons and 160gm of cream, give it another quick mix on sp 4 10 or 15 seconds.

Bringing it together

Pour the lemon mixture into your lovely pastry case and cook for 35 - 45 minutes. Cool in the tin for at least 30 minutes before serving..

Dust with icing sugar or slather in cream...enjoy!

A quick note....

Thank you to everyone thats been following along and letting me know how much they enjoy my posts! One of my first thoughts for this blog was that I wanted to keep it as real as I could. With photography being another love of mine its could be tempting to 'food style' before snapping pics of the final product. But I think that the Internet gives us a skewed view of the world, which translates into us putting pressure on ourselves to be perfect. So in short, my benches may be messy and photos taken with my phone, but you will see things just as they are and just as we eat them. No garnish! 

Happy Cooking!