Lemon Tart
 Ingredients
Base
125g butter, softened
1 cup Plain Flour
1/2 cup CSR Pure Icing Sugar
Filling
1 cup CSR Caster Sugar
1/2 cup lemon juice
grated rind of 2 lemons
2 tablespoons custard powder
1/2 teaspoon baking powder
3 eggs
CSR Pure Icing Sugar to dust
Method
First make the base. Place the butter, flour and CSR Pure Icing Sugar in a food processor and run the machine until the pastry clumps together in a ball around the blade. With floured hands press this mixture into the base and up the sides of a lined 21cm loose bottomed flan tin. Refrigerate for at least 30 minutes. (The pastry will set quite firm, but it bakes best from cold).
Preheat the oven to 180 degrees C. Place all the filling ingredients in the cleaned food processor and run the machine until they are well combined. Pour into the chilled base. Bake for 25 minutes until the pastry is crisp and golden and the filling set.
Dust with CSR Pure Icing Sugar - Serve & Enjoy!!
Recipe courtesy of CSR Sugar. |