- 120gm flour
- 70gm butter (cut into small cubes)
- 2 tbsp cold water (or cold milk)
- Half of lemon (grated zest)
Part A :
- 1 egg
- 1 egg yolk
- 50ml lemon juice
- 80gm sugar
- 2 tsp cornflour (about 10ml)
Part B:
- 40gm butter
- ⅔ cup fresh cream
Method for crust
- Firstly, sieve flour into a mixing bowl. Add grated lemon zest and butter. Mix with hand until well combined adding cold water gradually until you achieve a dough consistency. Knead dough into a ball and wrap with cling wrap and store in fridge for 30 minutes to one hour.
- Once dough is set, transfer dough onto a slightly flour wooden board. Use a rolling pin to roll out the dough into a round flat layer, slightly larger than the inner pot size.
- Greased inner pot with butter. Place in the dough lightly pressed against the pot. Placed a layer of aluminium foil and add beans or rice on top of the foil. Close lid, select “Cake” function and cook with preset timing.
- When cooking completes, carefully remove foil and beans and discard them. Remove the crust from inner pot and place on a cooling rack to cool.
Method for filling
- Prepare a bain marie of a pot of boiling water with a bowl on top. Place all ingredients Part A of fillings and whisk constantly until smooth.
- Add butter to the mixture and stir well. Remove bowl and place into an ice bath until mixture is cooled.
- In a whisking bowl, add fresh cream and whisk in mixer until stiff. Add fresh cream to the cooled lemon filling. Use a spatula to fold the cream into the lemon filling until well combined.
- Pour the lemon cream filling into the baked crust. Grate some lemon zest as decoration and lemon tart is ready to serve.
Tips :
- If the lemon cream filling is too runny, you may add a little cornstarch to thicken it.
- You may leave out the lemon zest if you want a smoother consistency (smooth where? Crust or decor?)
- When kneading the dough, do not add water all at once
- Placing beans or rice on top of crust ensures the crust don’t break while cooking