Lemon Tart

Dough Ingredients:

125g butter
1 cup plain flour, sieved
1/4 cup icing sugar
1 pinch salt

Tart filling Ingredients:

juice of 1 1/2 lemons
2 heaped tbsp fine sugar
2 eggs
2 tbsp plain flour
1/2 tsp baking powder

Dough Method:

1. Preheat the oven to 200 C.
2. In a bowl, mix all the dough ingredients and blend.
3. Wrap dough in cling film and chill in the refrigerator for 30 mins.
4. Grease individual pie tins, and butter them.
5. Roll out the dough and line pie tins. Trim.
6. Line dough with grease-proof paper and fill with beans or rice.
7. Turn the oven down to 180 C and bake for 10 mins. Remove grease-proof paper and beans, and bake for another 5-10 mins. Set aside.

Alternatively, use a square baking tin or 9- inch pie tin and bake blind for 30 mins.

Tart Method:

1. Put the ingredients for the tart filling in a bowl and mix until smooth.
2. Pour filling into baked pie shells and bake at 180 C for 15 mins, then another 5-10 mins at 200 C until golden brown.
3. If using a square baking tin, bake for 20 mins at 180 C, then 10 mins at 200 C until golden.
4. Sprinkle over with icing sugar to serve. For something a littler fancier, squirt over with some store-bought pink icing.