Lemon Tart

Lemon Tart

Recipe

Ingredients:

Pastry Base

• 250 g plain flour
• 125 g salted butter, cold, diced
• 90 g caster sugar
• 1 egg
• 1 orange

Lemon Filling

• 6 lemons
• 250 g caster sugar
• 100 g vanilla caster sugar
• 9 eggs
• 300 ml double cream

Method:

Make the Pastry

• Rub the cold, diced butter into the flour until you have a breadcrumb-like consistency. Or blitz in a food processor. 
• Stir through the caster sugar and orange zest. 
• Crack in the egg, then mix and press into one ball of dough. 
• Do not knead it, but make sure it combines without cracks.

Rest the Pastry

• Wrap the pastry in cling film and chill in the fridge to rest for an hour. 
• Preheat an oven to 180 degrees C.

Roll and Bake

• Roll the rested pastry on a floured surface to the thickness of 1/2cm. 
• Lay it into a loose bottomed round baking tin (24cm across).

• Ease it into the corners, lay in a sheet of baking paper and fill with baking beans. 

• Bake for 15 minutes in the preheated oven, before lifting out the beans and paper and returning to the oven for another 5 minutes.

Lemon Filling

• Zest the lemons and squeeze the juice out of them into a large bowl. 

• Whisk in the vanilla caster sugar and caster sugar, then the eggs until smooth, before finishing with the cream.

Pour & Bake

• Position the blind baked pastry case onto the shelf of the oven and turn the temperature down to 160 degrees C. 
• Pour the lemon filling through a sieve into a jug to make it easier to pour, then fill up the tart case right to the top (the reason for doing it in the oven). 
• Bake for 25-30 minutes until the lemon filling has a slight wobble in the middle, then remove them from the oven and leave to cool to room temperature.

~ Serve & enjoy!