Lemon Tart

Instructions

1. Prepare the pastry
   In a food processor, combine the flour, cold butter and powdered sugar. Pulse until the mixture resembles breadcrumbs. Add the egg yolk and cold water, then pulse until the dough comes together. Shape into a disc, wrap in plastic wrap and chill for 30 minutes.
2. Roll and blind bake the crust
   Preheat oven to 180°C/350°F. Roll out the pastry on a lightly floured surface and use it to line a 23cm tart tin. Prick the base with a fork, line with parchment paper, fill with baking beans and blind bake for 15 minutes. Remove the beans and paper, then bake for another 5-7 minutes until golden.
3. Make the lemon filling
   While the crust bakes, prepare the filling. In a bowl, whisk together the lemon zest, lemon juice, eggs, and sugar until well combined. Stir in the melted butter. Allow any foam to settle before using.
4. Fill and bake the tart
   Pour the lemon filling into the warm pastry case. Reduce oven temperature to 160°C/320°F and bake for 25-30 minutes, or until the filling is just set but still has a slight wobble in the center.
5. Cool and serve
   Allow the tart to cool completely in the tin. Once cooled, carefully remove from the tin and transfer to a serving plate. Dust with powdered sugar just before serving. For best results, chill the tart for at least 1 hour before serving.