Page 50 - YC Cooking School

Zest of 1 lemon
Juice of 3 lemons

Icing sugar for dusting

Tools

Food processor
Fine grater
Citrus reamer
Whisk
Baking beans
Round quiche tin
Rolling pin
Mixing bowl
Kitchen scale
Measuring spoons

Sieve, 20.5cm
Baking paper
Spatula

What to do:

1. To make the pastry, mix all of the ingredients except the water together in a food
processor until the texture resembles bread crumbs. If necessary, add in 1–2
tablespoons of ice cold water and mix until the mixture comes together in a rough

ball.
2. Wrap the ball of pastry in clingfilm and refrigerate for about 15 minutes.
3. To make the filling, combine the ingredients in a bowl and whisk until smooth.
4. Preheat your oven to 180°C (356ºF) and place a baking tray on the middle shelf. Lightly
grease a medium-sized, loose-bottomed tart tin.
5. Roll out the pastry on a lightly floured surface, or between two sheets of baking paper,
to about 1/2 cm thick. Give your pastry a dusting of flour and now, using your rolling
pin, carefully place your pastry into the tart tin. Prick the surface of the pastry a few
times with a fork. Line the pastry shell with baking paper and baking beans, and blind
bake for 10 minutes.

6. Remove the baking paper and baking beans and bake for a further 5 minutes or until
the tart shell is just cooked through and starting to colour.
7. Pour in the filling and bake for 20 minutes at 180°C (356ºF) and a further 20–25
minutes at 150°C (302ºF), or until the tart is set and the pastry is golden.
8. Allow the tart to cool to room temperature at which point it will be ready to serve with
fresh cream.

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