Lemon Tart With Shortcrust Pastry

• 250g plain flour
• 2 tablespoon icing sugar
• pinch of salt
• 150g unsalted butter, chilled and cut into cubes
• 1 egg yolk
• 2-3 tablespoons iced water
• 1 cup freshly squeezed lemon juice
• 3/4 cup caster sugar
• 1/2 cup cream
• 5 eggs and 4 egg yolks
• creme fraiche to serve

1. Place sifted flour, icing sugar and salt in the bowl of a food processor. Process briefly.
2. Add butter and process until the mixture resembles breadcrumbs. Add the egg yolk and a bit of the water and process until mixture comes together in a clump, adding more water if necessary.
3. Place the mixture onto the bench and flatten into a disc. Wrap in plastic and refrigerate for 30 minutes before using.
4. Preheat oven to 180u0b0C or 160u0b0C fan forced.
5. Remove from the fridge and roll out to fit a 28cm fluted tart tin with a removable base. Press into the tin with pastry overhanging the edge. Prick the base of the pastry and cover with a sheet of baking paper. Line with baking beads or rice. Bake for 20 minutes. Remove the beads and paper and bake for a further 5 minutes or until lightly browned. Remove from the oven and cool slightly.
6. Beat together the lemon juice, sugar and cream. Add the eggs and egg yolks one at a time. Strain mixture through a fine sieve. Pour into cooled tart shell. Bake for 20-25 minutes or until filling is set on the outside, but still a little bit wobbly in the centre. Allow the tart to cool completely.
7. Serve a slice dusted with icing sugar with a dollop of creme fraiche.

flour, icing sugar, salt, unsalted butter, egg yolk, water, freshly squeezed lemon juice, caster sugar, cream, eggs, crueme fraueeche

Taken from www.epicurious.com/recipes/member/views/lemon-tart-with-shortcrust-pastry-50121230 (may not work)