Lemon tart recipes
Our top 3 of 11 Lemon tart recipes
3 CommentsAdd comment
- 1 Pastry case. ready or home made (about 24cm)
- 250g Caster Sugar
- 2 Fresh Lemons. Zest and Juice
- 4 Free Range Eggs
- 250ml Double Cream
- Icing Sugar to dust
- 1. Preheat oven to 180°C and line the flan dish with the rolled out pastry
- 2. Combine all the remaining ingredients together in a mixing bowl.
- 3. Pour the mixture into the pastry case.
- 4. Bake for about 30 mins until brown on top. Once cooked remove from the oven and allow to cool.
- 5. Before serving, sprinkle with icing sugar and serve with fresh summer berries (strawberry, raspberry, blackberry etc) and a dollop of cream.
Be the first to commentAdd comment
- 200g Plain Flour
- 100g salted butter, kept cold in the fridge
- 50g icing sugar
- Cold water, as needed
- 3 happy egg yolks
- 250ml Milk
- 250ml double cream
- 2 happy eggs
- 2 happy egg yolks
- Pinch of salt
- 4 limes, zest and juice
- 50g caster sugar
- 2 sheets gelatine
- In a bowl, scrape the butter into small pieces, then, whilst slowly adding the flour, press and mix the ingredients to make a crumble mixture. Once crumbly, add the icing sugar and happy egg yolks and mix through to bind the mixture loosely. (Remember when using the egg yolks to set aside the whites for later!)
- If the mixture will not bind together, add 1 tsp of cold water and continue to mix. Only add 1 tsp of water at a time and never more than 4 tsp of water in total.
- Place the pastry on a piece of cling film, wrap tightly, then roll into a sausage shape and place in the fridge for 60 minutes.
- We need to blind-bake the tart base. On a floured surface, roll-out the pastry to a thickness of a £1 coin. Gently place the pastry in a floured biscuit baking tin and mould it into the corners with your fingers.
- Prick with a fork all over, to stop it from rising and place in a preheated oven at 180°C for 8 minutes.
- Remove from the oven, check for any holes or cracks and patch them with spare pastry. Allow the tart to cool for 5 minutes, glaze with the beaten egg white and place back in the oven for a further 2 minutes. Remove from the oven, and trim the edges with a sharp knife.
- Place the cream, lime juice and zest into a saucepan, gently warming until bubbles start to appear around the sides, then it take off the heat and leave the flavours to infuse.
- Soak the gelatine leaves in cold water for a few minutes until they are soft, then add to the warm cream mixture and lightly whisk. After 20 minutes, sieve the cream to remove the lime zest and any unmixed gelatine.
- Make the custard by whisking the mixture together with the happy eggs, happy egg yolks, caster sugar, milk and salt. Whisk until smooth and fully combined.
- To finish
- Turn the oven down to 120°C/250°F/Gas Mark ½. Pour the custard into the tart base. Place in the oven and bake for 45 minutes. Check it’s cooked by lightly shaking the tin, the mixture should be firm but still a bit wobbly, like a jelly.
- Leave to cool and serve in slices.
Be the first to commentAdd comment
- FOR THE PASTRY
- 6oz (175g) plain flour
- 1½ oz (40g) icing sugar
- 3oz (75g) Softened Butter
- a pinch salt
- 1 egg yolk (reserve the white for later)
- 1 tablespoon Water
- FOR THE FILLING:
- 6 emons, 10 fl oz (275ml) juice (6-8 lemons)
- 6 eggs
- 6oz (175g) caster sugar
- 7 fl oz (200ml) Whipping Cream
- TO SERVE:
- a little cing sugar and Creme Fraiche
- For the Pastry:
- 1)Make the pastry in a mixer by adding all the pastry ingredients into the mixer bowl (except for the egg white) and mix until it forms a firm dough.
- 2) Need lightly.
- 3) Place in a polythene bag in a fridge for 30 minutes.
- 4) To cook the pastry base, pre-heat the oven to gas mark 6 and place a solid baking sheet in to pre-heat as well.
- 5) Now roll out the pastry as thinly as possible and carefully line the flan tin, pressing the pastry around the base and sides so that it comes about 1/4 of an inch above the tin.
- 6) Prick the base with a fork and brush it all over with the spare egg white, which you should lightly beat first.
- 7) Bake on the baking sheet on the middle shelf for 20 minutes, then as you remove it, turn the temperature down to gas mark 4.
- For the filling:
- 1) Grate the zest from 6 of the lemons, and squeeze enough juice to give 10 fluid oz (275ml). Now break the eggs into a bowl, add the sugar and whisk to combine, but don't overdo it or the eggs will thicken.
- 2) Next add the lemon juice and zest followed by the cream, whisk lightly.
- 3) Now pour it all into a 2pint (1.2 litre) jug.
- 4) The easiest way to fill the tart is to place the pastry case on the baking sheet in the oven, and pour the filling straight into the pastry (this avoids having to carry the tart to the oven and spilling it.)
- 5) Bake for 30 minutes or until the tart feels springy in the centre.
- 6) Let it cool for about half an hour if you want to serve warm.
- 7) Dust it with icing sugar and serve with well-chilled Crème Fraiche.