LEMON TART SKIN
Cover with clingfilm to avoid a skin forming. This tart, adapted from a recipe that was originally given to me by Jean-Marie Desfontaines of the Paris patisserie Rollet Pradier, has all that I look for in a dessert. Pass the mixture through a fine sieve into a bowl.
LEMON TART PLUS
Everyone liked it but next time I would use more butter and may a little cold water in the dough and cut the flour down to 1.25 cups and I would use 2 eggs plus 2 egg yolks (instead of 4 eggs). I had to cook it for 10-12 minutes longer than the recipe suggested. Increase the heat a little and stir until it begins to simmer simmer for 5 seconds, so that the filling thickens, then remove from the heat. The liquid (lemon mixture) was also way too much for my tart pan.
Place the zest, juice, butter, eggs, yolk and sugar in a saucepan over a low-medium heat and stir continuously for 10-15 minutes (do not allow to simmer) until the butter has melted and the sugar has dissolved. Youll need to make: 1 batch Sour Cream Pastry blind baked in a 28cm x 3cm tart tin 375ml lemon juice freshly squeezed 400ml thickened cream 300g caster.Roll all 4 of the lemons on a work surface with the palm of your hand (to release more juice). Carefully lift the tart case out of the tin and place on a serving plate. Remove from the oven and allow to cool completely before running a knife around the tin edge to remove the excess pastry. Remove the parchment and beans and return the tart to the oven for 10 minutes until golden brown.Place baking beans on top and bake for 20 minutes. Take a sheet of parchment larger than the tart tin, scrunch it up and lay over the pastry (this will make it easier to fit into the edges of the tart).Prick with a fork and leave to rest in the fridge for 30 minutes.
Press the pastry to fit the tin leaving the edges overhanging to trim after baking (this will ensure the tart case is unaffected by the pastry shrinking). Peel off the clingfilm, roll the pastry around a rolling pin, lift it over a 23cm tart case and unroll it so the edges hang over the sides. It should be 33cm in size - 10cm wider than the tart case. Roll the pastry between 2 sheets of clingfilm to a thickness of 2mm.