This lemon tart has a lovely crumbly shortcrust pasty and a wonderful creamy lemon filling. The lemon cream has the sharpness of the lemon with a wonderful creamy sweetness, a great inclusion to any dinner party or afternoon tea.
Short crust pastry
Ingredients225 g plain flour 150 g cold butter 75 g caster sugar 1 egg + 1 egg yolk Pinch of salt
Cut the butter into 1cm cubes. Combine the flour and salt in a roomy bowl and add the butter. Gently rub the butter into the flour with the tips of your fingers until the mixture resembles bread crumbs.
Mix the egg and egg yolk together and add a little at a time to the flour mixture, ‘cut’ the the egg and flour together with a rounded knife. Add a little more egg mixture until the mixture begins to come together, start to bring the mixture together into a ball.
Knead once or twice very gently, then wrap in clingfilm and place in the fridge to rest for half an hour or so.
Ingredients3 eggs 125 g caster sugar Juice and finely grated zest of 2 lemons 200 ml of double cream
Preheat the oven to 190c (375f)
Take the short crust pastry from the fridge, place between 2 sheets of cling film and start to roll out into a round about 3 mm thick. Dust the counter with a little flour and peal off the top layer of cling film, place on top of the flour and remove the bottom layer of cling film, cut the pastry to fit your moulds, base and sides. Pop the pastry into the freezer for 10 mins.
Blind bake the pastry cases, line the cases with grease proof paper and fill with baking beans, bake for 15-20 mins until the pastry feels dry. Remove the paper and beans, brush with a little egg white and return to the oven for 2 mins. Take out the oven and put to one side while you prepare the filling.
Lower the oven to 120c (250f)
Place the eggs and sugar in a medium sized bowl and whisk until pale and creamy. Add the lemon juice and zest and mix for 5 mins, add the cream and continue whisking for a further 5 mins.**Make sure your oven has cooled before placing the Lemon Tart in the oven as the lemon cream will soufflé up if it is too warm.
Place the pastry cases onto a baking tray and place in the medium rack of the oven, carefully pour cream into the cases right to the top. Bake in the oven for 25-30 mins or until the filling has just set in the centre. (There should be a wobble when you slightly shake the tins)
Remove from the oven and allow to cool for 10 mins before removing from the tin and transferring to the plate of cake stand.
This Lemon Tart is a classic for me, the key is to keeping your eye on the filling with the oven lower than you would expect as you don’t want a lemon soufflé.