Lemon tart recipes
Ingredients
- Pastry
- 8 oz Plain flour
- Pinch Salt
- 5 oz Butter cut into 1" cubes
- 1 tbls Ice cold water
- 2 Egg yolks
- Filling
- grated rind
- 2 Large Lemons grated zest
- 4 Fl oz Fresh lemon juice
- 4 Eggs
- 6 oz Caster sugar
- 5 Fl oz Double cream
- 2 oz Icing sugar
Method
- For the Pastry:`
- 1. Sift the flour, salt and icing sugar into a large mixing bowl.
- 2. Rub the butter in gently using the tips of the fingers of both hands. The mixture should look like coarse crumbs with no lump larger than a small pea.
- 3. Beat the egg yolks with 1 tbls of icy water.
- 4. Sprinkle this into the bowl using a cupped hand to turn the flour mixture over and over until all the particles are moist but not wet. Add a little more water if necessary.
- 5. Gather the lightly moistened mixture together and make into a ball. Chill for at least 30 mins.
- 6. Roll out to fit a 91/2 inch flan tin and prick all over with a fork.
- 7. Bake at 190o for 10 mins or until pale gold in colour.
- 8. Remove from the oven and allow to cool. Do not remove from flan tin.
- For the filling:
- 1. Pre-heat oven to 180o
- 2. Mix the lemon juice and rind together.
- 3. Whisk the egges and sugar until slightly thickened - do not overbeat.
- 4. Whisk the cream until it hangs on the whisk then fold into the egg mixture followed by the lemon juice and rind.
- To make the tart:
- 1. Put the flan tin with the part baked pastry in it onto a baking sheet and carefully pour in the filling.
- 2. Put in oven and bake for 20-25 mins. The filling should be firm around the edges and a little soft in the middle. Leave to cool and then refidgerate for a couple of hours.
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Ingredients
- 6 oz Plain flour
- 3 oz Icing Sugar
- 3.5 oz Butter
- 1 yolk Medium Egg
- 2 tbsps cold Water
- 4 Medium Eggs
- 6 oz Sugar - Caster preferably
- Finely grated zest 2 lemons
- 4 fl oz Lemon Juice - 3 juicy lemons
- 4 fl oz double cream
Method
- PASTRY CASE
- Make the pastry case from the first 5 ingredients by rubbing the butter (can use marg) into the flour and sugar to reassemble 'breadcrumbs'. Gently whisk egg yolk with the water and add to make dough. Knead for about 30 secs. Place in 9 - 10 " (fluted) tart tin. Chill in freezer for 10 mins. Bake blind with greaseproof paper and beans for 10 mins at 190 degrees C (or equivalent). Remove paper and beans and cook again for another 8 - 10 mins.
- Reduce the oven temp to 160 degrees C.
- FILLING
- Whisk the four eggs together and add the sugar; whisk in. Stir in the rest of the ingredients. Pour into pastry case and bake for 35-40 mins.
- The tart is done when the filling is almost set, but still wobbles very slightly. Cool completely and then remove from the tin. I do make this in a nice ceramic dish and leave in there - it's easier. Will set once cold. Dust with icing sugar just before serving.
Ingredients
- FOR THE PASTRY BASE
- 175g (6oz) plain flour
- 40g (1½oz) icing sugar
- 75g (3oz) softened butter
- pinch salt
- FOR THE FILLING
- 6-8 lemons
- 6 large eggs
- 175g (6oz) caster sugar
- 200ml (7fl oz) whipping cream
- TO SERVE
- a little icing sugar
- crème fraîche
- YOU WILL ALSO NEED
- a deep. fluted quiche tin with a loose base 23cm (9 inches) in diameter and 4cm (1½ inches) deep. lightly oiled
Method
- The best way to make the pastry is in a food processor. To do this, add all the pastry ingredients (except the egg white) to the bowl with 1 tablespoon water and process until it forms a firm dough. Then turn it out and knead lightly before placing in a polythene bag and leaving in the fridge for 30 minutes to rest.
- To cook the pastry base, pre-heat the oven to gas mark 6, 400°F (200°C) and place a solid baking sheet inside to preheat as well.
- Now roll out the pastry as thinly as possible and carefully line the quiche tin, pressing the pastry around the base and sides so that it comes about 5mm (¼ inch) above the edge of the tin. Then prick the base with a fork and brush it all over with the reserved egg white, which you should lightly beat first.
- 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, 350°F (180°C).
- To make the filling, grate the zest from 6 of the lemons, and squeeze enough juice to give 275ml (10fl oz).
- Now break the eggs into a bowl, add the sugar and whisk to combine, but don't overdo it or the eggs will thicken. Next, add the lemon juice and zest, followed by the cream, and whisk lightly.
- Now pour it all into a 1.2 litre (2 pint) jug. The easiest way to fill the tart is to place the pastry case on the baking sheet in the oven, and then pour the filling straight into the pastry (this avoids having to carry the tart to the oven and spilling it).
- Bake for about 30 minutes, or until the tart is set and feels springy in the centre. Let it cool for about half an hour if you want to serve it warm.
- It's also extremely good served chilled. Either way, dust it with icing sugar just before serving and serve with well chilled crème fraîche.
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