Lemon Tart
Perfect your dessert game with James' legendary Lemon Tart recipe! It tastes amazing and is a dessert everyone will love!
Ingredients
Short Crust Pastry
- 200g Plain flour
- 100g butter, diced
- Pinch of salt
- 1 egg
- Water if needed
Filling:
- 4 lemons zest and juice
- 5 eggs
- 200g Caster sugar
- 250ml double cream
- Icing sugar to dust
Method
- Preheat oven to 180°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 and chill in the fridge for 30 minutes.
- Grease a 27cm tart tin and roll the pastry out to on a lightly floured surface and use to line the tin.
- Make sure its in all the corners. Take your time. Place bag of wrapped flour into tray to compress it down. Blind bake for 30 minutes at 180 °C. Then take the flour out.
- While it’s still warm egg wash it, sealing up any little cracks.
- To make the filling, whisk all the ingredients together.
- Fill the pastry base with the liquid filling and bake for 1 hour 15 mins. Cool to room temperature.
- Serve warm, dust with icing sugar glaze and blow torch.
Ingredients
Short Crust Pastry
- 200g Plain flour
- 100g butter, diced
- Pinch of salt
- 1 egg
- Water if needed
Filling:
- 4 lemons zest and juice
- 5 eggs
- 200g Caster sugar
- 250ml double cream
- Icing sugar to dust
Method
- Preheat oven to 180°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 and chill in the fridge for 30 minutes.
- Grease a 27cm tart tin and roll the pastry out to on a lightly floured surface and use to line the tin.
- Make sure its in all the corners. Take your time. Place bag of wrapped flour into tray to compress it down. Blind bake for 30 minutes at 180 °C. Then take the flour out.
- While it’s still warm egg wash it, sealing up any little cracks.
- To make the filling, whisk all the ingredients together.
- Fill the pastry base with the liquid filling and bake for 1 hour 15 mins. Cool to room temperature.
- Serve warm, dust with icing sugar glaze and blow torch.
