Luscious Lemon Tart by chef Robyn Martin

Ingredients
400g sweet short pastry
4 eggs
2 egg yolks
lemon juice from 2 lemons
lemon rind from the 2 lemons
1/4 c sugar
250g sour cream

Line tart tin with bakng paper before laying the pastry.
Blind bake pastry for 10 minutes at 190 degrees.
Remove blind baking material and return to oven for 2-3 minutes to dry out the pastry.
Cool down while preparing the filling. Pour the filling and bake at 150 degrees for 35-40 minutes. Cool. Remove from tin and serve.

Filling method:

Lightly beatthe eggs, egg yolks, lemon juice, rind and sugar together until combined. Beat the sour cream with a spoon to soften and mix into the egg mixture until combined. Pour mixture into the pastry shell.

ENJOY!!