Lemon tart is a classic dish that many of us love. Its simple to make but very
rewarding. In this recipe I use a mixture of orange juice, lemon and lime but you can
just use lemon if you prefer.
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6-8 portions
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Prep: 15 minutes
Cook: 40-45 minutes
Ingredients
Pastry
200g plain flour (sifted)
50g ground almonds
1 egg
1 egg yolk
150g unsalted butter (at room temperature)
75g caster sugar
zest of 1 lemon
To Serve
50g icing sugar
clotted cream, thick cream or creme fraiche
Filling
juice of 1 lemon
juice and zest of 1/2 an orange
juice and zest of 1 lime
250g caster sugar
4 eggs
150ml double cream
Method
Pastry: Place the almonds, caster sugar, salt and flour in a food
processor and process until well combined. Add the butter and process it until it is
a breadcrumb consistency, then add the egg lemon zest to the mixture and process
until well combined. Turn the pastry out onto a floured surface and roll it together
into a smooth ball. Place the pastry in cling film and refrigerate for at least 30
minutes before using. You may prepare the pastry by rubbing the butter into the
flour, almonds and salt until it is a breadcrumb consistency. Then stir in the sugar
and lemon zest. Make a well in the centre of the mixture and add the egg yolk and
egg to it and work it into the flour mixture until it comes together and proceed as
before. Roll the pastry out on a well floured surface so that it is 3mm-5mm thick.
Line a 22cm tart tin with the pastry and place it in the refrigerator for at least
30 minutes. Bake the pastry for 15 minutes in a preheated oven at 180°C, so that it
is just cooked. Leave it to cool for 15 minutes. * A good way of making sure the
pastry keeps it shape and doesn't shrink is freezing it after lining the tin and
cooking it straight from the freezer.
Filling: Whisk the eggs with the sugar until creamy, then whisk in
the juice and zest in until well distributed. Then whisk in the cream. Pour the
filling into the pastry case and place it an oven preheated to 150°C and bake it for
40-45 minutes until set (the centre may still be a little wobbly but this should set
when you leave it to cool). Remove the tart from the oven and leave it to cool for
at least 40 minutes before serving.
To Serve: Dust the tart with icing sugar and serve with
cream.