Lemon tart
Crisp sweet pastry filled with a smooth, sharp lemon cream. Fresh and bright after any meal.
- 85 min40 prep · 45 cook
- HardDifficulty
- 390 kcalper serving
Ingredients
- Plain flour200 g
- Cold butter, diced100 g
- Icing sugar60 g
- Eggs4
- Lemons3
- Sugar150 g
- Whipping cream150 ml
Steps
- 1
Mix the flour, icing sugar and butter with your fingertips until sandy. Add 1 egg and bring it into a dough. Wrap and chill.
- 2
Preheat the oven to 180 °C. Roll out the pastry, line a 24 cm tart tin and prick the base with a fork.
- 3
Cover with baking paper and dried beans and bake blind. Remove the beans and bake a few minutes more until golden.
- 4
Lower the oven to 150 °C. Whisk the other 3 eggs with the sugar, the zest and juice of the lemons and the cream.
- 5
Pour the filling into the tart case and bake until set at the edges but still slightly wobbly in the centre.
- 6
Let it cool, then chill before slicing.
Tips and questions
- How do I know the filling is set?
- The edges should be firm and the centre should only wobble slightly when you nudge the tin; it sets fully as it cools.
- Why did my pastry shrink?
- It was overworked or not chilled. Rest the dough in the fridge before and after lining the tin, and blind-bake it with weights.
- How long does it keep?
- Up to 3 days in the fridge; the pastry slowly softens, so it is best on the first or second day.
Enjoy your meal!
You made it. Serve it while it is hot, or pick your next recipe.
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