Usually we work in grams but is so easy to remember this 2 4 8 formula that we’ll use today. This is the simplest way:
Ingredients
Pastry:
2 egg yolks
4oz unsalted butter
8oz plain good quality flower
a splash of vanilla essence
2 tbsp of water
Filling:
6 large lemons
Zest of 6 lemons
360 ml of lemon juice
260 ml of double cream
6 eggs
Method
Mix all ingredients minus the water in a magimix, then add the water which will bind the ingredients into a ball. Take out of magimix, and allow to rest in the fridge for an hour, making sure it is wrapped in cling film so it does not take on other flavours from the fridge.
To roll the pastry, make sure the surface you are going to roll on is sufficiently covered in flour. Start rolling the ball out, aiming to achieve a large circular piece of pastry, that can then be rolled onto the pin, and transferred into the buttered and floured tart case.
Once the pastry has been put into the tart case, place in the freezer for 10 mins so it does not shrink in the oven.
The pastry then needs to be blind baked in the oven for 10 – 15 mins until it is cooked.
Put eggs and sugar into a bowl and whisk, but not too much. Add the juice, zest and cream and whisk lightly. Pour into a jug, then pour into the blind baked pastry case. Cook on a low heat for 25 to 30 minutes until the mixture is set.
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