Lemon Tart Recipe
This lemon tart has a melt in the mouth pastry that is full of zesty lemon alongside a perfectly set lemon custard that makes this classic lemon tart one of my favourite ever recipes!
Ingredients
Pastry
- 110g unsalted butter
- 80g icing sugar
- 4 large egg yolks (1 for egg wash)
- 220g plain flour
- Zest 1 lemon
- 1/2 tsp sea salt
Lemon Filling - 5 large eggs
- 200g golden caster sugar
- 110g lemon juice
- 220g double cream
- Zest 2 lemons
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Method
-Sift the icing sugar into a large bowl. Add the softened butter and lemon zest and beat until it reaches a smooth paste. Add 3 egg yolks and beat until incorporated. Add the flour and salt and mix again until incorporated and dough begins to form a ball.
-Being careful not to overwork the dough, shape into a ball and cover in cling film. Place in the fridge to rest for 30 minutes.
-To make the lemon filling, combine the eggs, sugar and lemon juice in a bowl and whisk. Add the cream and then use a stick blender to blend fully, ensuring you avoid adding too much air. Cover with cling film and place into the fridge.
-Remove the rested pastry from the fridge and allow to sit for 2 minutes before using to help avoid it cracking. Lightly dust a work surface with flour and add the pastry. Dust again with flour and roll out to a 3mm thick disk, large enough to cover the tin and its size.
-Roll the pastry around the rolling pin and then lift and fill a 23cm loose bottomed tin. Cut off the excess pastry and then use some of the excess to roll into a ball and push into the creases of the tin. Prick the pastry with a fork and cover with greaseproof paper and baking beans. Place into the fridge for 30 minutes to chill again.
-Meanwhile, preheat the oven to 170C fan. Once chilled, bake the pastry for 20 minutes, then remove the baking beans and paper and bake for a further 10-15 minutes, or until it reaches an even golden colour.
-Once baked, remove from the oven and brush over the remaining egg yolk to seal the pastry and place back into the oven for 1 additional minute. Then reduce to oven to 130C.
-Remove the filling from the fridge and pour into a saucepan. Heat gently on low, until the mixture reaches 40C and then transfer into a jug.
-Place the pastry tin onto a baking trey and into to oven. Pour the filling into the tart case and bake for 25-30 minutes. The tart is ready when set around the outside but a slight wobble in the middle.
-Remove from the oven and allow to cool before placing in the fridge for at least 2 hours.
-To serve, transfer to a plate and dust with icing sugar.