Lemon tart

Serves: 8

Edit

Update

Cancel

Total Time: 10

Prep Time: 10

• 150 gram(s) (5oz) plain flour
• 75 gram(s) (3oz) unsalted butter, diced and chilled
• 50 gram(s) (2oz) golden icing sugar
• 2 large egg yolks
• For the filling:
• 1 large egg, plus 4 large yolks
• 150 gram(s) (5oz) golden caster sugar grated
• zest of 4 lemons
• 150ml/1?4pt lemon juice
• 142 ml double cream
• 100 gram(s) (31?2oz) raspberries

Method

1. To make pastry, put flour into a food processor with butter and pulse till it forms crumbs. Add icing sugar and 2 egg yolks. Pulse again till combined. Wrap and chill pastry for 30 mins.
2. Roll out pastry on a lightly floured surface to form a 28cm/11in circle. Use to line a greased and floured 23cm/9in fluted flan tin or cut out into 8 individual cases to fit separately. Press well into edges, trim off excess and chill for 30 mins.
3. Preheat oven to gas mark 5/190?C (170?C in a fan oven). Place a baking sheet inside. Line pastry case with greaseproof paper and beans, and bake for 10 mins for a large tart or 5 mins for individual ones. Remove paper and beans and cook for 8 more mins, large tart, or 3 mins for individual tarts, till golden. Reduce oven temperature to gas mark 3/170?C (150?C in a fan oven).
4. Whisk together egg, egg yolks and sugar till smooth. Stir in lemon zest, juice and cream. Pour filling into pastry case and bake for 20-30 mins till just firm. Serve tart either warm or chilled, decorated with raspberries.

• Rated:
• 
• 
• 
• 
• 

by 0 people

View more recipes from

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!