Lemon Tart

Ingredients

For the tart shell

1 cup butter

1 ½ cup plain flour

1 tbsp icing sugar

1tbsp baking powder

1 tbsp extra

1 tbsp cooking oil

1 egg

For the filling

2 eggs

1 cup icing sugar + extra for dusting

2 tbsp finely grated lemon zest

Juice from 4 lemons

1 ½ cup cream

Method

In a large bowl, rub the butter into the flour until the mix looks like fine breadcrumbs. Stir in the icing sugar and baking powder

To this mix, stir in the oil, egg yolk and 1½-2 tbsp water until the dough comes together. Knead well, gather into a ball

Take the tart tin, ease the dough into the tin and then trim the edges by using your fingers

Once the tart dough is evenly laid, lightly prick the base with a fork, and then chill for about 10 to 15 minutes

Heat the oven to 190C and bake the tart shell for 20 minutes and let it cool

To make the filling, beat the eggs for 5 minutes. Sift the icing sugar into a bowl, and then beat in the eggs. Stir in the lemon zest and the juice.

Beat in the cream in the lemon mix until well blended

Pour the mix into the tart case. Place in the oven with the oven, reduce the heat to 150C and bake for about 25-30 minutes until the lemon mix is set with a slight wobble in the middle

Cool for about an hour and then serve