Lemon Citrus Tart with Candied Lemon

Prep Time: 25 minutes + 50 minutes fridge time
Cook Time: 1 hour
Serves: 10 

Ingredients: 

4 eggs
¾ cup caster sugar
300 ml cream
¾ cup lemon juice
2 tsp lemon zest
300ml cream extra, whipped to soft peaks

Pastry 
250g plain flour
110g icing sugar
110g butter, chilled, cut into 2cm cubes
1 egg (60g)

Candied lemon
1 lemon, thinly sliced into rounds
1 cup caster sugar 

Method:

Preheat the oven to 220ºC (200ºC fan). Grease a Ceramabake 24 x 3cm Non-Stick Ceramic Quiche and Tart Pan and set aside. 

To make the pastry, place the flour, sugar and butter into the bowl of a food processor. Process in short bursts until the mixture resembles wet sand. Add the egg and pulse until the mixture only just starts to come together. The pastry should hold together when pressed with your fingers. Turn out onto a clean dry surface and knead lightly. Shape into a flat, round disc. Use a little flour if the mixture is sticking to the bench. Wrap in cling film and place in the fridge for 30 minutes.

Meanwhile, to make the candied lemons, fill a large frypan with cold water to a depth of 1cm and set over medium heat. Bring the water to a simmer and add the lemon slices. Bring the water back to a simmer and cook for 5 minutes, turning occasionally until the rind is tender.

Remove the slices from the water and drain on absorbent paper. Pat dry. Drain the water and return the pan to the heat. Add the sugar and 1 cup water. Stir until the sugar has completely dissolved. Bring the sugar mixture to a simmer and cook for 5 minutes or until slightly reduced. Add the blanched lemon slices, bring back to a simmer and cook for 10 minutes, turning the slices occasionally. The lemons should be sticky and translucent. Remove the slices from the syrup and allow to cool on baking paper. Reserve the lemon syrup and set aside to cool.

Remove the pastry from the fridge and place on a large piece of baking paper. Roll the pastry out to a 30cm round. Gently ease the pastry into the prepared baking pan, remove the baking paper and continue easing the pastry into the base and sides of the tin, trim and place in the fridge for 20 minutes to rest.

Meanwhile, place the eggs, sugar, cream, juice and zest into a large jug, whisk with a fork until well combined.

Remove the pastry from the fridge, cover with a large piece of baking paper and fill with baking weights or dry rice. Place in the oven and bake for 15 minutes. Remove the paper and weights and bake for a further 10 minutes or until the edges of the pastry just begin to colour. Allow to cool. Reduce the oven temperature to 160ºC (140ºC fan). Gently pour the lemon mixture into the pastry shell and bake for 35 minutes or until the centre of the tart has a slight wobble. Allow to cool completely. 

To decorate, top the tart with the cream, arrange the candied lemon slices and drizzle with the lemon syrup.