Lemon Tart

Description: Lemon Tart (my Fav!!!) this one works and it can be eaten on the same day. Must be chilled for a couple of hours prior to serving. The very best os the day before.

Ingredients:

Pastry
 1 3/4 cups plain flour
 1/2 cup almond meal (ground almonds)
 1/3 cup icing sugar mixture
 175g butter, chilled, chopped
 2 egg yolks
 2 tablespoons chilled water
 Whipped cream and strawberries, to serve

Lemon filling
 5 eggs, lightly beaten
 3/4 cup caster sugar
 300ml double thick cream
 2 teaspoons finely grated lemon rind
 1/2 cup lemon juice (see note)

 Directions:

1. Step 1
   Place flour, almond meal, icing sugar mixture and butter in a food processor. Process until mixture resembles fine breadcrumbs. Add egg yolks and water. Process until dough comes together. Turn out onto a lightly floured surface. Knead until just smooth. Shape into a disc. Wrap in plastic wrap. Refrigerate for 30 minutes.
2. Step 2
   Preheat oven to 200°C/180°C fan-forced. Grease a 4cm-deep, 23.5cm (base) round, loose-based fluted flan tin. Roll out pastry between 2 sheets of baking paper until 3mm-thick. Line tin with pastry. Trim excess. Refrigerate for 15 minutes.
3. Step 3
   Place prepared tin on a baking tray. Line pastry case with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 10 minutes. Remove weights or rice and baking paper. Bake for 10 minutes or until light golden. Cool pastry case. Reduce oven temperature to 180°C/160°C fan-forced.
4. Step 4
   Make lemon filling Whisk eggs, sugar, cream, lemon rind and lemon juice in a bowl. Stand 5 minutes. Pour mixture into pastry case. Bake for 30 to 35 minutes or until filling has just set. Cool for 15 minutes. Refrigerate overnight or until chilled. Serve with whipped cream and strawberries.