Youll love the tartness of this lemon tart recipe accompanied with the sweetness of the sugar
For shortcut pastry dough
Sift the flour, salt and confectioners’ sugar together in a bowl, then crumble in the butter using your fingertips.
Mix the egg yolks with the ice water and then add to the dry ingredients, mixing lightly with a knife. If the dough is still too dry, add a little more water, sprinkling it over the flour mixture one tablespoon at a time.
Roll out the dough onto a lightly floured surface and knead with your hands until smooth.
Form the dough into a ball, cover in plastic wrap, and let chill for at least 30 minutes before rolling out.
Preheat the oven to 400°F. Allow dough to return to room temperature before rolling out onto a lightly floured surface. Press dough into tart pan.
Pre-bake pie crust by covering the dough in the pan with aluminum foil and then covering the foil with beans or pie weights. Set pan on a baking sheet and bake in the centre of the oven for 10 to 12 minutes. Remove the foil and the baking beans or pie weights, and return pan to the oven for another 5 to 7 minutes. To prevent the filling from making the pastry soggy, brush pre-baked crust with beaten egg, then return pan to the oven for 5 to 10 minutes, until the crust is set and shiny.
For lemon filling
Turn oven down to 300°F. To make the lemon filling, put the eggs, sugar, lemon zest and juice and butter into a food processor and blend until smooth.
Set the bakedpiecrust on a baking sheet and pour in the filling. Bake in the oven for about 1 hour (it may need a little longer, depending on your oven), until just set. Remove from the oven and let cool completely before serving. Dust the top with confectioners sugar.
Serve at room temperature with a spoonful of sour cream or crème fraîche, if using.
Makes one 9" fluted tart