Lemon Tart Squares
Serves: 8 approx
Preparation Time: 20 minutes
Cooking Time: 10 for pastry, 40 for cooking tart
1 quantity of pastry for tarts or see below for tart pastry
220g of plain flour
pinch of salt
150g unsalted butter chilled and diced
1 egg yolk
Makes approx 450g
Square tin for baking
Sift flour and add salt into large bowl. Then add the butter and rub in with fingers until it resembles breadcrumbs. Add the egg yolk and some cold water (approx 2 tablespoons) mix until the dough starts to form. Then make a ball and wrap with gladwrap and place in fridge for approx 30 minutes minimum. Roll out on bench with a rolling pin. When rolled out to size move the pastry into your square tin and press around so its quite firm. Bake for approx 10 minutes. Check it may need another 2-3 minutes but try not to brown it. Keep temperature on approx 160 degrees celcius.
2 egg yolks
200g of caster sugar
150g of double thick heavy cream
200ml of lemon juice or lime if you like
1 teaspoon finely grated zest
Making the filling you mix the eggs, yolks and sugar. Then add cream whisking whole time add the lemon juice and zest.
When the pastry is ready carefully pour in the filling and return to oven to bake for approx 40 minutes on 150 degrees. Check if its set otherwise cook a little longer. Leave to cool then refridgerate and serve cold. Add a little dusted icing sugar for serving.