Lemon Tart
Here is a perfect example of how well lemon combines with dairy products and eggs to produce a wonderful result.
Ingredients:
Lemon filling:
¾ cup sugar
¼ cup cornstarch
2 ½ cups milk
2 eggs
½ cup freshly squeezed lemon juice
½ teaspoon lemon extract
2 tablespoons butter
2 ½ cups flour
1 cup icing sugar
1 egg, beaten
1 cup/2 sticks butter
½ teaspoon vanilla extract
Directions:
To prepare the filling:
In a large saucepan, combine the sugar, cornstarch, milk, eggs, lemon juice, lemon extract, and butter.
Place over medium heat, whisking constantly until the mixture is thickened. Set aside to cool down completely.
To prepare the crust:
Sift the flour in a large bowl.
Divide the butter into small pieces and add to the flour mixture.
Add the icing sugar, beaten egg, and vanilla.
Using your fingertips, knead the mixture until it comes together into a cohesive ball.
Chill for at least 1 hour.
Preheat the oven to 190°C/375°F.
Grease small tart tins.
Roll out the chilled dough over a countertop. Using a cookie cutter, divide the dough to small round circles to fit the bottom and edges of the small tins. Spread it over the tart tins. Prick the dough evenly with the tines of a fork.
Bake for about 15 -20 minutes or until it turns light golden.
Remove from the oven, place on a wire rack, and allow it to cool down completely.
When both filling and crust has cooled down, spoon the filling in each crust to fully cover it.
