Lemon tart recipe

By Kate Belcher

Serves 6-8
Ready in 1 1/4 hours, plus chilling
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Ingredients

200g plain flour
50g ground almonds
1/2 tsp salt
2 tbsp icing sugar, plus extra to dust
125g chilled butter, diced
2 medium egg yolks
1 egg white, beaten

For the filling

200g golden caster sugar
4 medium eggs
142ml carton double cream
Grated zest and juice of 2 unwaxed lemons

Method

1. Put the flour, ground almonds, salt, icing sugar and butter in a food processor and whizz to make fine crumbs. Add the yolks and 2-3 tablespoons of cold water and pulse until the mixture comes together to make a firm but moist dough. Lightly shape the pastry into a ball, then roll out on a floured surface and use to line a 23cm fluted flan tin. Chill for 30 minutes.
2. Preheat the oven to 190°C/fan170°C/gas 5. Line the pastry case with greaseproof paper, fill with baking beans and bake for 10 minutes. Lift out the paper, return to the oven and bake for 5 minutes until the pastry is dry. Brush the pastry case with egg white and return to the oven for 5 minutes until the egg white has dried and the pastry is shiny – this will prevent the pastry 1. Put the flour, ground almonds, salt, icing sugar and butter in a food processor and whizz to make fine crumbs. Add the yolks and 2-3 tablespoons of cold water and pulse until the mixture comes together to make a firm but moist dough. Lightly shape the pastry into a ball, then roll out on a floured surface and use to line a 23cm fluted flan tin. Chill for 30 minutes.
2. Preheat the oven to 190°C/fan170°C/gas 5. Line the pastry case with greaseproof paper, fill with baking beans and bake for 10 minutes. Lift out the paper, return to the oven and bake for 5 minutes until the pastry is dry. Brush the pastry case with egg white and return to the oven for 5 minutes until the egg white has dried and the pastry is shiny – this will prevent the pastry going soggy once the filling is poured in. Lower the oven temperature to 150°C/fan130°C/gas 2.
3. For the filling, whisk the caster sugar and eggs until foamy. Beat in the cream, then the lemon zest and juice. Pour into the tart case and return to the oven for 40–50 minutes until just set – don’t worry if it’s wobbly in the centre as it will set as it cools. Cool, slip out of the tin, then dust with extra icing sugar.

Comments

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eilem001

January 5

Not quite enough lemon flavour in this. Used 4 lemons and was superb. Delicious with raspberries.

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caroline_ccollins

March 27

Fab receipe, if you find yourself with Limes not Lemons it works just as nice... I added the same amount of Lime as Lemon and added a few drops of vanilla Essence ( got the flavours from a scented candle). Got the thumbs up from my critics.