Lemon Tart

Classic Lemon Tart

This melt in your mouth pastry is perfect for the sharp contrast of the lemon filling. This simple recipe can be made ahead, then assembled and baked the day of.

Tip: allow the pastry to chill and rest before and after you roll it out to ensure it doesn’t shrink in the case, as the resting allows the gluten to relax

Pastry:

½ cup +1 Tbsp (120g) unsalted butter, softened.

¾ cup (75g). icing sugar, sifted.

2 egg yolks, at room temperature.

1 ½ cups (200g). all-purpose flour, plus extra for dusting.

1 egg yolk to glaze.

Filling:

5 eggs, at room temperature.

¾ cup (150g) granulated or caster sugar.

100ml lemon juice (about 3-4 lemons).

2 Tbsp lemon zest.

150ml whipping /double cream.

crème fraiche, to serve.

Method

1. To make the pastry, Cream the butter and sugar. Gradually add two egg yolks, one by one, mixing until combined. Add one to two tablespoons of ice water if necessary. Knead only three times to bring the dough together, then wrap in cling film and place in the refrigerator for at least 1 hour.

2. Meanwhile whisk the eggs and sugar until combined, about 3 minutes. Add the lemon juice, zest and heavy cream, whisking until the mixture is smooth. Set aside.

3. On a lightly dusted surface, roll out the pastry until its .5cm thick and line a 9” or 10” (23 or 25cm) removable bottomed fluted tart tin. Gently press the pastry into the case, then prick all over with a fork. Place in the fridge to chill for at least one hour, best overnight.

4. Preheat the oven to 350F/180C. Line the tart with non-stick baking paper and fill with baking beans. Place in the oven for 18-20 minutes until the edges begin to turn golden. Remove the tart, and carefully remove the baking beans and parchment paper. Return to the oven and bake for another 10-12 minutes until the base is golden and crisp.

5. Brush the tart base with remaining egg yolk and return to the oven for 1 minute.

6. Reduce the oven to 300F and carefully pour the lemon mixture into the tart shell. Bake for 30-35 minutes, until the mixture is almost completely set then remove and allow to cool completely, about 2 hours.

7. Dust with icing sugar before serving with crème fraiche.