Sweet TOUCH

Give into temptation with these wonderfully delicious delights

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Limoncello lemon tart

PREP + COOK TIME 1 HOUR 20 MINUTES (+ OVERNIGHT STANDING) SERVES 6

Start this recipe a day before serving.

3 large lemons (see note) 2 1/2 cups caster sugar, plus extra

5 eggs

1/4 cup plain flour

1/3 cup (80ml) limoncello

40g butter, melted, cooled

PASTRY

1/4 cups plain flour

1/4 cup icing sugar

125g cold butter, chopped

1 egg yolk

1 tablespoon chilled water

Using a mandoline or sharp knife, cut 2 of the lemons into 2mm slices. Discard ends and seeds. Transfer to a medium bowl with sugar, stirring to combine. Cover with cling film. Set aside to macerate overnight.

To make pastry, process flour, sugar and butter until fine crumbs form. Add egg yolk and chilled water, processing until mixture comes together. Turn out onto a lightly floured surface and gently knead until smooth.

Roll pastry between two sheets of baking paper until 3mm thick. Ease pastry into a 22cm round, loose-based fluted tart tin, pressing to fit. Trim edge. Cover with cling film and refrigerate for 30 minutes.

Preheat oven to 200°C/180°C fan.

Place pastry-lined tart tin on a large oven tray. Line pastry with baking paper and fill with dried beans or rice. Bake for 15 minutes. Remove paper and beans, then bake for a further 15 minutes or until lightly golden. Reduce oven temperature to 160°C/140°C fan.

Whisk eggs and flour in a large bowl until well combined. Add limoncello and butter. Strain macerated lemon mixture, reserving the liquid. Whisk liquid into egg mixture and pour into baked pastry case. Arrange lemon slices in and on top of the egg mixture.

Bake tart for 35 minutes or until just set. Cool to room temperature and refrigerate to chill completely.