Lemon Tart

The ultimate Lemon Tart...a crisp, buttery shortcrust base filled with rich, lemon custard made from fresh juice and double cream, and sugar. Finish with a brûléed top, a dusting of icing sugar, and a dollop of clotted cream or crème fraîche.

Ingredients

Short Crust Pastry

200g plain flour
100g butter, diced
1 egg
water if needed

Filling

5 large lemons, zest and juice
7 large eggs
275g caster sugar
350ml double cream
Egg wash
Icing sugar, to dust
Clotted cream or crème fraiche to serve

Method

Print Recipe

Preheat oven to 150 °C.
Place the flour into a bowl, add the butter, salt and thyme (if using) then rub between your fingers until the mixture looks like coarse breadcrumbs. Add the egg and mix with your fingers. Knead on a floured surface until smooth, wrap in cling film and chill in the fridge for 30 minutes.
Grease a 23cm tart tin and roll the pastry out to on a lightly floured surface and use to line the tin. Blind bake for 30 minutes. Brush in beaten egg and pop back in the oven to set for a minute.
To make the filling, whisk all the ingredients together except for the lemon zest and sieve into a bowl. Then mix in the lemon zest and ladle into the pastry case.
Bake for 1 hour 15 mins. Cool to room temperature.
To serve, dust with icing sugar and blow torch until caramelised. Slice and serve with a spoonful of clotted cream or crème fraiche.

Ingredients

Short Crust Pastry

200g plain flour
100g butter, diced
1 egg
water if needed

Filling

5 large lemons, zest and juice
7 large eggs
275g caster sugar
350ml double cream
Egg wash
Icing sugar, to dust
Clotted cream or crème fraiche to serve

Method

Preheat oven to 150 °C.
Place the flour into a bowl, add the butter, salt and thyme (if using) then rub between your fingers until the mixture looks like coarse breadcrumbs. Add the egg and mix with your fingers. Knead on a floured surface until smooth, wrap in cling film and chill in the fridge for 30 minutes.
Grease a 23cm tart tin and roll the pastry out to on a lightly floured surface and use to line the tin. Blind bake for 30 minutes. Brush in beaten egg and pop back in the oven to set for a minute.
To make the filling, whisk all the ingredients together except for the lemon zest and sieve into a bowl. Then mix in the lemon zest and ladle into the pastry case.
Bake for 1 hour 15 mins. Cool to room temperature.
To serve, dust with icing sugar and blow torch until caramelised. Slice and serve with a spoonful of clotted cream or crème fraiche.