Lemon Tart
This fast tart is crisp and creamy. Best of all, it’s made using a single bowl so less washing up and more time for enjoying. Recipe by Anna Gare - guest chef.
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- Prep
- 20 mins
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- Total
- 1 1/2 hours
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- Serving
- 12
Ingredients
| LEMON CURD |
| 4 eggs |
| ½ cup caster sugar |
| ½ cup Devondale Long Life Thickened Cream |
| 2 tsp finely grated lemon rind |
| ½ cup lemon juice |
| 1 tsp vanilla essence |
| Home made short crust pastry (see recipe) or 1 x 23 frozen shortcrust pastry shell (blind-baked) |
| Icing sugar, blueberries and whipped cream to serve |
| SHORT CRUST PASTRY |
| 1 cup plain flour |
| ¼ cup icing sugar |
| 90g butter, chopped |
| 1 egg yolk |
| Tip: If making your own pastry, prep time will be approx. 30 min (plus chilling time) and the cook time will increase to 1 hour. Be sure to pre-bake your pastry before adding the mix. |
Directions
