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Name: Shaker Lemon Tart
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 large lemons I used Meyer lemons; 2 cups caster sugar; 1 vanilla bean split, seeds scraped; 4 eggs beaten; Icing sugar to dust; Sweet Shortcrust Pastry; 2 cups plain flour; 3 tablespoons caster sugar; 150 grams cold butter chopped; 2 to 3 tablespoons iced water

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INGREDIENTS

2 large lemons ; I used Meyer lemons
2 cups caster sugar
1 vanilla bean ; split, seeds scraped
4 eggs ; beaten
Icing sugar ; to dust
Sweet Shortcrust Pastry
2 cups plain flour
3 tablespoons caster sugar
150 grams cold butter ; chopped
2 to 3 tablespoons iced water

Recipe

INSTRUCTIONS

Cut the lemons into wafer-thin slices (a mandoline is ideal, it's easier to cut them if they have been refrigerated prior), then carefully remove any seeds. Place the lemon slices in a glass bowl with the sugar and vanilla pod and seeds. Toss gently to coat the lemon in the sugar, then cover with plastic wrap and stand at room temperature overnight.

The next day, gently stir to dissolve as much of the sugar as possible without breaking up the lemons.

In the meantime, for the pastry, process flour, sugar and butter in a food processor until the mixture resembles fine breadcrumbs. While the motor is running, add enough iced water to form a smooth dough and process until just combined. Knead the dough lightly, wrap in plastic wrap and refrigerate for 30 minutes.

Roll out the pastry on a lightly floured surface or between sheets of non-stick baking paper until 2-3mm thick and line a tart tin. Preheat the oven to 180°C (350°F) and place a piece of non-stick baking paper over the pastry. Fill with baking weights or uncooked rice. Bake for 10 minutes, remove the weights and bake for a further 10 minutes or until the pastry is golden. Allow to cool.

Meanwhile, strain the lemon mixture into a bowl, reserving the slices. Discard the vanilla pod. Beat eggs into the mixture until just combined, taking care not to overbeat. Pour into the prepared pastry case and arrange the lemon slices on top in a decorative pattern, then bake for 15 minutes. Bake for 20 minutes, reduce oven to 160°C (320°F) and cook for a further 15 minutes until filling is set and the lemon starts to caramelise. Cool slightly in the pans, then remove, dust with icing sugar and serve warm with crème fraiche.

NOTES

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Shaker Lemon Tart

2 large lemons I used Meyer lemons
2 cups caster sugar
1 vanilla bean split, seeds scraped
4 eggs beaten
 Icing sugar to dust
 Sweet Shortcrust Pastry
2 cups plain flour
3 tablespoons caster sugar
150 grams cold butter chopped
2 to 3 tablespoons iced water

The next day, gently stir to dissolve as much of the sugar as possible without breaking up the lemons.

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Nutrition

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Serving Size: 1 Recipe (1086g)
Recipe Makes: 1 Serving

Calories: 2886
Calories from Fat: 185 (6%)

Amt Per Serving		% DV

	Total Fat 20.5g	27 %
	Saturated Fat 5.9g	30 %
	Monounsaturated Fat 6.9g
	Polyunsanturated Fat 3.6g
Cholesterol 744.5mg		229 %
Sodium 255.8mg		9 %
Potassium 821.6mg		22 %
Total Carbohydrate 643.5g		189 %
	Dietary Fiber 13g	52 %
	Sugars, other 630.6g
Protein 49.5g		71 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2886

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