Lemon Tart

Pastry Ingredients:

  • 220g/7¾oz/1¾ cups white or wholegrain spelt flour, plus extra for dusting
  • 115g/4oz cold salted butter, cubed
  • 1 tbsp golden caster sugar
  • 1 egg, beaten

 

Pastry Method: Makes enough to line a 23CM/9IN tart tin. 

  1. Put the flour in a large bowl, then rub in the cold butter, using your fingertips, until the mixture resembles fine breadcrumbs. Stir in the sugar, then the egg, then gradually add about 2 tablespoons cold water, a drop at a time, to bind everything to a smooth dough. Cover the dough with cling film and chill in the fridge for about 1 hour to relax the dough. 
  2. When you’re ready to roll out the pastry, preheat the oven to 180°C/350°F/Gas 4 and grease a tart tin suitable for the recipe. 
  3. To bake blind, turn the dough out onto a lightly floured work surface and roll out to 5mm/¼in thick. Use to line the prepared tart tin and trim the edges. Line the pastry case with a piece of baking paper and cover with baking beans. Bake for 10 minutes, then remove the paper and baking beans and bake for a further 5 minutes until just golden.

Lemon Tart Ingredients:

  • 6 eggs
  • 225g/8oz/scant 1 cup golden caster sugar
  • grated zest and juice of 6 small lemons
  • 125ml/4 fl oz/. cup double cream

Lemon Tart Method:

  1. Preheat the oven to 180ÅãC/350ÅãF/Gas 4 and lightly grease a 23cm/9in tart tin.
  2. Make the pastry, roll it out on a lightly floured surface and use to line the prepared tin and bake blind (see pastry method above). Sit the tin on a baking sheet and leave to cool completely. Turn the oven down to 150ÅãC/300ÅãF/Gas 2.
  3.  Meanwhile, put the eggs and sugar in a large bowl and beat together for a few seconds until the ingredients are evenly blended. Add the remaining ingredients and stir together, then pour the mixture into the cooled pastry case.
  4.  Carefully put the tart, on the baking sheet, in the oven and bake for 50–60 minutes until the filling is set but still has a slight wobble when you nudge it. Transfer to a wire rack to cool.
2nd March 2021

Back to recipes