A really light, creamy yet zesty, fresh version of this classic dessert, this lemon tart is quite simply, delightful. Seconds all round, please.
What you need…
1 x 23cm/9in shallow tart tin, with a removable base
1 x flat baking sheet
for the pastry
Pinch of salt
100g butter, straight from the fridge
25g caster sugar
1 egg, separated: yolk in one cup and white in another
2 dessertspoons water
for the filling
125g granulated sugar
Juice and grated zest of 2 lemons
100ml double cream
What to do…
Grease your tart tin.
Sieve the flour and salt into a large bowl. Cut the butter into small cubes and rub into the flour until the mixture is like crumbs. Add the sugar and gently mix in with a spatula. Beat the egg yolk and then tip into the mixture, stirring until the mixture sticks together. At this point add the water, one teaspoon at a time until the mixture comes together – you may not need the whole 2 dessertspoons.
Cover your working surface with cling film and then flour lightly. Roll out your pastry on the cling film until about 5mm thick, creating a circle as best you can. Cover with another piece of cling film and then slide a flat baking sheet underneath the whole lot to lift it and pop in the fridge for at least 45 minutes.
Preheat the oven to 190°c / 375°f / gas 5.
Remove pastry from fridge and, keeping the pastry between the two pieces of cling film, gently roll it out until it’s about 3mm thick and large enough to line the bottom and sides of the prepared tart tin.
Remove the top piece of cling film and gently place the pastry upside down (cling film facing up) into the tin. Gently press into the edges and using your thumb, break off the pastry of the top edge of the tin to give a neat finish. Remove the cling film and pop the pastry into the freezer for 10 minutes.
The pasty needs to be blind-baked now so line it roughly with parchment paper, making sure the sides are also covered with the paper. Chuck in a load of baking beans (or dried pulses which can be used many times over) and blind-bake for 15-20 minutes until the pastry feels dry.
Remove the paper and beans. Lightly beat your egg white and use it to brush over the pastry. Pop the pastry back in the oven for two minutes.
Take out of the oven and put to one side until you are ready to make your filling (this could be immediately, later on in the day or even the next day).
Set the oven to 120°c / 250°f / gas ½.
In a food processor, pop your eggs and sugar and whizz for about 8 minutes, until the mixture is pale and creamy. Add the lemon juice and zest and process for a further 5 minutes. Pour in the cream and whizz for another 5 minutes.
Pour into the pastry case and pop it straight in the oven to bake for 25-30 minutes or until the filling has just set in the centre.
Remove from the oven and allow to cool for 10 minutes before taking the tart out of its tin and transferring to a pretty plate or cake stand. When it’s completely cool, dredge icing sugar over the top. Slice and serve your light and zesty lemon tart – it’s fresh and zingy, light and frankly, delightful!
A little splash of double cream works wonderfully and this is a great dessert to serve with a ‘sticky’ dessert wine.
Well, at the time of first making this, I had never made my own pastry but I nervously followed that element of the recipe to the letter and ….it was too ‘short’. The second time, I adapted it and added more water and it was absolutely delightful. The lemon filling is quite heavenly and a dead easy – just a case of processing.
I do love this recipe, because the ‘tricky’ bit, i.e. the pastry, can be done in advance and the filling is dead easy.