Step 1: You will need:
- for the crust:
- 300 g flour
- 1/4 tsp salt
- 100 g powdered sugar
- 200 g butter, cut into cubes
- 1 egg
- the zest from one lemon, grated
- extra flour, for dusting
- for the filling:
- 400 g sugar
- 9 eggs
- 250 ml cream
- 5 lemons, juice and grated zest
- 1 mixer with flat beater attachment
- 1 bowl
- 1 whisk
- 1 pie pan
- 1 rolling pin
- cling film
- waxed paper
- 1 fork
- 500g dried beans
Step 2: Make the crust
Add the butter into the mixer. Follow with the sugar and salt. Combine them together for a couple of minutes. Add the egg and the lemon zest. Let them mix a little. Tip in the flour. Briefly let it mix just enough to allow a dough to form. Switch the mixer off and combine by hand.
Step 3: Refrigerate the dough
Remove the dough from the bowl, place it onto the cling film and flatten it with your hands. Wrap it up in the cling film and place it into the fridge for 30 minutes.
Step 4: Preheat the oven
Set the oven to 180ºC (350ºF/ gas mark 4).
Step 5: Spread the crust
After 30 minutes, dust the waxed paper with a little of flour. Place the unwrapped dough onto the waxed paper and dust it with flour. Now, using the rolling pin, roll the dough out to a circle of about 1/2 of a centimetre in thickness. It should be a little larger than your pie pan. Occasionally you may need to flour your rolling pin to prevent it sticking to the dough and tearing it.
Step 6: Transfer to the pan
Lift up the dough with the paper and carefully transfer it to the pie pan, being careful not to tear it. Peel off the waxed paper from the dough. Mould it around the edges and bottom of the pan with your fingers. Flatten the excess dough over the side. Take your rolling pin and roll it over the pastry pan. This cuts off the overhanging dough and leaves you with a very trim edge. Press down the edges to secure the dough against the sides of the pan. Score the bottom of the pastry with the tines of the fork. This will prevent it from rising. Place the pan in the freezer and chill for 5-10 minutes.
Step 7: Complete and bake
Put the waxed paper over the chilled pastry and tip the beans in. This prevents the pastry from rising. Place it into the oven and allow to bake for 25 minutes
Step 8: Remove the paper and beans
After 25 -30 minutes, take out the pie from the oven. Remove the paper and beans. Place it back into the oven for another 15 minutes, until it has nicely browned. Then remove.
Step 9: Make the filling
Tip the eggs into a bowl and add the sugar. Whisk until smooth. Add the lemon juice, the lemon zest, and the cream. Mix well.
Step 10: Bake
Pour the filling into the tart shell. Bake for 40-50 minutes until the filling is set.
Step 11: Remove, cool, and serve
Remove the pie from the oven. Allow it to cool to room temperature. Serve with cream or on its own. It is the perfect dessert to refresh your palette! And that's how you make Lemon Tart the VideoJug way.