Lemon Tart
A classic fave! Lemon Tart! Buttery shortcrust filled with a sweet lemon custard. Finished with a caramelised sugar top and served with crème fraîche for balance.
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
- Crème fraiche to serve
Method
- Preheat oven to 150 °C
- Place the flour into a bowl, add the butter, salt and thyme (if using) and 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, pop back in the oven to set for a minute.
- To make the filling, whisk all the ingredients together except 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 blowtorch until caramelized. Slice and serve with a spoonful of 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
- Crème fraiche to serve
Method
- Preheat oven to 150 °C
- Place the flour into a bowl, add the butter, salt and thyme (if using) and 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, pop back in the oven to set for a minute.
- To make the filling, whisk all the ingredients together except 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 blowtorch until caramelized. Slice and serve with a spoonful of crème fraiche.
