Lemon Ricotta Tart
This is one of my most popular lemon recipes, but it's important to use sharp lemons, not sweet Myer lemons, or it will seem bland.
(Serves 8 or more)
- 23cm flan ring, lined with rich shortcrust pastry, chilled
- 300g ricotta cheese
- 150g (scant ¾ cup) caster sugar
- Grated zest of 2 lemons
- 3 eggs, at room temperature
- ¼ cup strained lemon juice
- Icing sugar
Make the pastry and line it into the flan ring. Chill for 30 minutes, then line pastry with a piece of tin foil. Fill with baking beans or rice and bake the pastry in an oven preheated to 200°C (regular) for 15 minutes, or until the rim of the pastry is starting to colour. Remove beans and foil.
The filling is quickly made in a food processor. Alternatively, use a hand-held electric beater. Process the ricotta cheese to break it up then, with the machine running, pour in the caster sugar. Process until well blended, then add the lemon zest. With the machine running, drop in the eggs one at a time. Process until amalgamated, scraping the sides of the bowl if necessary. Blend in the lemon juice.
Pour the mixture into the pastry case, then bake flan for 15 minutes. Lower the heat to 170°C and bake for 15-20 minutes more or until the custard is just set and lightly golden.
Slide the flan onto a cake rack to cool. Before serving, sift over icing sugar. This tart is best eaten the day it is made.