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This is a beautifully smooth and tangy recipe for a lemon tart, perfect for those hot summer days and informal dinner parties that go on long into the night.
- 1 × sweet pastry
- For the lemon tart filling:
- 2½ lemons
- 4 eggs
- 185g sugar
- 125ml double cream
Preparation Time: 1 hour
Cooking Time: 1 hour
- Zest the lemons and juice them all.
- Stir the eggs and sugar together (don’t whisk them, you want as few air bubbles in the mixture as possible), then add the lemon juice, the lemon zest and the cream and stir them all together. Let the mixture sit to infuse in the fridge for at least 1 hour.
- Make the sweet pastry
- Preheat the oven to 180°c.
- When it is firm, remove the cling-film/plastic-wrap and roll the pastry dough to a thickness of about 5mm.
- Put your flan ring or dish on top of the pastry and cut away the excess pastry to leave a margin of about 7cm around it.
- Take off the flan ring or dish and then lay the pastry over it, pressing it down into the corners.
- Put a large piece of greaseproof paper inside the pastry, fill the greaseproof paper with baking beans and put it in to the oven for 15 minutes.
- Remove the greaseproof paper and the baking beans and put the pastry case back into the oven for a further 10 minutes.
- When the pastry is ready, remove it from the oven, turn the temperature of the oven down to 150°c and pour the lemon cream into the pastry case through a sieve. Then put the tart back into the oven. (It can be easier to do this with the pastry case still in the oven to avoid accidentally spilling the filling mixture when putting it back in the oven.)
- Cook the tart for a further 25-35 minutes. When it is cooked it should be just set in the centre with a slight wobble.
- Allow the tart to cool for 15 minutes inside the flan ring or dish.
- Using a sharp, serrated knife, make horizontal cuts around the crust to remove the excess pastry and to level off the crust. Make the cuts outwards, away from the centre of the tart to avoid spilling crumbs onto the tart filling.
- Cut the tart into portions and serve either at room temperature or chilled. We served it with some raspberries sprinkled with icing sugar and a spoonful of clotted cream.
Units of Measurement