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Lemon Tart When it comes to dessert, many people will put lemons ahead of chocolate. There’s something refreshing about a lemony sweet and lemon tart fills that bill nicely. If you have a deli that sells freshly made ricotta - usually shaped like a large inverted bowl and bearing the impression of the muslin or cheesecloth used to drain it - that’s the one to go for.
Cut the cold butter into cubes and place in the food processor with the lemon rind, sifted flour and icing sugar. Pulse until the mix breaks down into rice-sized pieces. Lightly beat the egg and with the processor motor running, gradually add to the mix until it starts to draw together into a ball. Tip the pastry onto the bench and knead lightly until it is stuck together. Pat into a round, wrap in plastic and refrigerate for 30 minutes. Roll out and use to line a 22cm flan tin. Prick the base in several places then push a circle of foil onto the base and bake at 220C for five minutes. Meanwhile make the filling. Filling: Blend together in food processor until well mixed. Remove from the oven, take out the foil and pour in half of the filling. Place back on the oven tray and pour in the remaining filling. This will prevent the filling sloshing about as you take the tart from bench to oven. Turn the heat back to 180C and bake for 15 minutes or until the filling sets and is no longer wobbly. Cool and serve with whipped cream or thick sweetened Greek yoghurt. Garnish with lemon or lime slices and citrus zest. More lemony desserts: 
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Pastry:| ©2000-2011 Pat Churchill