This here Lemon Tart isn’t just your average Lemon Tart. No. Its a simple, Neat, Zingy Lemon Tart. Easy to Make. Easy to Bake.
To Make You Will Need:
150g Plain Flour
85g Chilled Butter (cubed)
55g Icing Sugar
2 Egg Yolks
Pinch of Salt
1 tbsp. Cold Water
250ml Single Cream
2 Whole eggs
3 Egg Yolks
130g Cater Sugar
150ml Lemon Juice
I used a 10″ round tart pan, one with a loose bottom is best but I don’t have one (must do something about that)
Weigh the flour, Icing sugar, Butter and Salt into a mixing bowl. Rub the butter into the other ingredients with the tips of your fingers until the mixture resembles bread crumbs. Then add the egg yolks and gently ease the crumbs together, use the cold water to bring the pastry together. It should look and feel a bit like a batter or dough. Wrap in Clingfilm and refrigerate for at least an hour.
When the pastry is thoroughly chilled it will has the consistency of real pastry and me easy to handle. At this point preheat your oven to 160oc (fan assisted, adjust your oven accordingly). As a rule I will only really roll pastry out between sheets of greaseproof of Clingfilm. Its less mess, its easier and it means you’re handling the pastry less with your hands. Roll your pastry out to about 2 or 3 mm thick, line your tart tin and push the pastry well into the sides. Don’t trim down the pastry, if there’s a lot of excess cut it back but leave an overhang. Prick the base with a fork and chill for 10 minutes.
Using the sheets of greaseproof (if you used Clingfilm then please grab a sheet) place over the tart shell and fill with baking beads (if you don’t have baking beads dried rice will work). Bake in the centre of the oven for 10 minutes then remove the beads and lining and bake for a further 5 minutes till the pastry starts to go golden brown in colour. Remove from the oven and trim the sides, be careful not to burn yourself on the hot pastry or the tin. Reduce the oven temperature to 130oc.
Pop the case to one side and grab a mixing bowl. Weigh the cream, sugar, whole eggs, egg yolks and lemon juice into the bowl and whisk until well combined. Strain through a sieve and pour 1/3-1/2 into your pastry case. Pop the tart into the oven and slowly pull the shelf out towards you, careful to keep hold of the shelf pour the remaining tart mix into the case. If you have made smaller tarts fill them to about 2mm from the top of the case. carefully push the shelf back in and bake the tart for 30-35 minutes. When baked the tart should still jiggle in the middle. I’m not sure I’m the best person to educate you on the right jiggle if you don’t already know what to look out for but its like a jelly. Just as the mixture starts to set it goes from looking watery to more jelly like. When you get this the tart is ready to remove from the oven. Leave on a wire rack to cool completely! (About 2/3 hours)
Decorate how ever you like, I left mine plain and simple but icing sugar is very traditional or you might like to grate lemon (or even lime) zest over the top, The choice is yours.
What’s really great about this recipe is that each bite melts in your mouth, The pastry was beautiful (if I do say so myself) and the filling just warmed my entire body!
Keep an eye out for a deep filled lemon tart in the future!!
P.S sorry for the lack of photos, especially in the pastry development, I made the decision to post the recipe to this blog just as the pastry set in to chill.