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Shortbread lemon tarts

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 40 minutes, plus chilling time

Cooking Time 30 minutes

Ingredients

For the pastry cases:

280 g flour, plus extra for dusting
100 g icing sugar
230 g butter, grated, plus extra for greasing
1 free-range egg yolk, beaten
Milk, for brushing

For the filling:

6 free-range eggs
1½ cups cream
1 cup lemon juice
2 t lemon zest
4 T icing sugar, plus extra for dusting

Method

Preheat the oven to 180°C.

To make the pastry cases: Sift the flour and icing sugar into a large mixing bowl and mix until combined. Using your fingertips, incorporate the butter into the mixture until you have a crumbly-textured dough.
Add a ,little water to the beaten egg yolk and add to the mixture, combining to form a silky dough – take care not to overwork the mixture. Form into a ball, wrap in clingfi lm and chill for 20 minutes.
On a floured work surface, roll out the pastry and cut into circles to fit individual 10 x 10 cm tart cases. Grease your tart cases with butter, then line each one with a pastry disc.
From the remaining pastry, cut out small circles and use to line the rim of each pastry case. Brush with a little milk and fill each case with a greaseproof parcel of uncooked beans. Bake blind for 10 to 15 minutes.

To make the filling: In a large mixing bowl, beat the eggs, then add the remaining ingredients. Whisk well, adding more icing sugar, to taste, if necessary.

To make the tarts: Remove the bean parcels from each pastry case and pour the lemony filling into each tart. Arrange on a greased tray and return to the oven for a further 10 to 15 minutes, or until the filling is just wobbly and the pastry turns golden. Leave to cool slightly, then dust with icing sugar and serve.

Per serving: 3956.7 kJ, 15.6 g protein, 66.6 g fat, 74.2 g carbs

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