This lemon tart is one of Rob’s favorites. It is deliciously fresh and actually suits any season of the year. Not only is it super tasty but it also looks sparkling with its beautiful color, don’t you think?
• 125 g flour (1 cup)
• 1 lemon
• 75 g butter (1/3 cup)
• 4 tbsp icing sugar
• 3 eggs
• 200 g sugar (1 cup)
• 3 tbsp flour
1. Preheat the oven to 180 ˚C (or 355 ˚F). Take a bowl and mix the icing sugar, butter and flour together. Knead the dough to a form a ball.
2. Cover the base and sides of a greased pie dish with the dough. Make sure the dough is of an even thickness. Prick holes in the pastry case and place in the oven for 15 minutes.
3. Zest the lemon and squeeze the juice over a bowl. Beat the eggs, lemon zest, sugar, lemon juice and 3 tbsp of flour together.
4. Pour the mixture into the pastry case. Bake the lemon tart in the oven for around 20 minutes. Allow the tart to cool and garnish with icing sugar and a slice of lemon.