Lemon tart

Recipe from: 4/1/2006 12:00:00 AM

Ingredients 13
Servings 8
Time 20 mins

Ingredients

  • 120
    g
    pastry: butter, at room temperature
  • 2
    egg yolks
  • 100
    ml
    icing sugar
  • 1
    pinch
    salt
  • 500
    ml
    cake flour, dusted
  • 30
    ml
    water
  • 4
    filling: eggs
  • 250
    ml
    caster sugar
  • 180
    ml
    melted butter
  • 100
    ml
    fresh lemon juice
  • 60
    ml
    orange juice
  • 2
    to decorate: 2 lemons, very thinly sliced
  • 5
    ml
    icing sugar
 

Method

30 mins
 
Pastry:
Place the butter and egg yolks in a food processor and blend for a few seconds.
Add the icing sugar and salt and blend for a few seconds longer. Add the flour and blend.
Then add the water and blend until a pastry ball forms.
Wrap the pastry in clingfilm and chill in the fridge for 2 hours.
Remove the pastry from the fridge and leave until it reaches room temperature.
Roll it out thinly and use to line a 22 cm loose-bottomed tin.
Return to the fridge until needed.

Filling:

Using an electric beater whisk together the eggs and caster sugar for 1 minute.
Add the melted butter and juice and beat for another 2 minutes.
For a smoother, shinier filling leave the mixture to stand for at least 1 hour.
Skim the foam off the top of the mixture. Meanwhile preheat the oven to 160°C.
Prick the base of the pastry crust with a fork and bake blind on the bottom oven rack for 15 minutes.
Remove the crust from the oven and reduce the oven temperature to 140°C.
Leave the crust to cool. Poor the filling into the cooled crust and bake for 25-30 minutes or until the filling is firm.
Leave the tart to cool completely.

To decorate:
Blanch the lemon slices in boiling water for 2 minutes.
Drain well and arrange them on top of the tart.
Dust with icing sugar and caramelise under the oven grill for 1-2 minutes.
Alter natively use a blowtorch just before serving the tart.
 

 

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