-
Sift the flour
into a bowl. Add 100 g/4 oz/1/2 cup of the butter,
15 g/1/2 oz/1 tbsp of the sugar and the egg yolk.
-
Gradually work
the flour into the mixture with the fingertips until
the mixture forms a ball, adding enough cold water
to form a soft but not sticky dough.
-
Knead gently on a
lightly floured surface. Wrap in Clingfilm (plastic
wrap) and chill for 30 minutes. Roll out and use to
line a 20 cm/8 in flan tin (pie pan).
-
Fill with
crumpled foil and bake in a preheated oven at
200°C/400°F/gas mark 6 for 10 minutes. Remove the
foil and return to the oven for a further 5 minutes
to dry out.
-
Whisk the eggs
with the remaining sugar until thick and pale. Melt
the remaining butter and stir in with the lemon rind
and juice.
-
Pour into the
pastry case (pie shell) and bake in the oven at
180°C/350°F/gas mark 4 for about 20 minutes until
golden brown and just set. Serve hot.
Desserts
Recipes - Hot Lemon Tart Recipe