Lemon Tart

Name: Lemon Tart
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 12 servings
Ingredients: 4-6 medium-large, juicy lemons; 4 large free-range eggs, plus 4 free-range egg yolks; 250g caster sugar; 150ml double cream; Icing sugar, to finish; 200g plain flour; 35g icing sugar; Pinch of salt; 125g cold, unsalted butter, cut into cubes; 1 free-range egg yolk; 2-3 tbsp cold milk (or water)

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Servings: 12 servings

In this classic tarte au citron, the zest is infused into the eggs, where it imparts its sparkling flavour before being strained out to leave a super-smooth, silky custard.

You will need time to cool after baking has finished.

Tags:

French Dessert Fika Pastry Pies, Flans & Pizzas

Ingredients

For the filling

4-6 medium-large, juicy lemons
4 large free-range eggs, plus 4 free-range egg yolks
250g caster sugar
150ml double cream
Icing sugar, to finish

For the sweet shortcrust pastry

200g plain flour
35g icing sugar
Pinch of salt
125g cold, unsalted butter, cut into cubes
1 free-range egg yolk
2-3 tbsp cold milk (or water)

Method

For the pastry, put the flour, sugar and salt in a food processor and blitz briefly to combine (or sieve into a bowl). Add the butter and blitz (or rub in with your fingertips) until the mixture resembles breadcrumbs. Add the egg yolk and just enough milk or water to bring it together into large clumps, then tip out on to a lightly floured surface, gently knead into a ball and flatten slightly. Wrap in clingfilm and chill for 30 minutes.

Meanwhile, start on the filling. Finely grate the zest of three of the lemons. Squeeze the juice from these lemons, strain into a measuring jug, and juice as many more lemons as you need to get 175-200ml juice.

Whisk the eggs and egg yolks with the sugar, then stir in the lemon zest and juice. Leave to stand for about 10 minutes, then whisk one more time and leave to stand for another 10 minutes.

Heat the oven to 180C/160C fan. Roll out the pastry fairly thinly and use it to line a 24cm tart tin, letting the excess hang over the sides. Prick the base with a fork. Line with baking parchment and baking beans. Place on a baking sheet and bake for 15 minutes. Remove the parchment and beans, and bake for 10 minutes more, until the pastry is cooked and lightly golden. Trim the excess from the sides, and lower the heat to 150C/135C fan.

Strain the filling into a clean bowl, skim off any froth and stir in the cream. Pour carefully into the pastry case and bake until barely set, with a slight wobble in the centre: 30-35 minutes. Leave to cool completely, and serve dusted with icing sugar.