Fresh lemon tart
I visited Brussels recently and tasted the most delicious lemon tart in a coffee shop. After experimenting in the kitchen, I finally succeeded in making the best lemon tart of my life! Use lemon slices, fresh mint and icing sugar to decorate the tart before serving.
Ingredients
Serves: 12
- For the pastry
- 1 egg yolk
- 2 tablespoons cold water
- 1 teaspoon vanilla extract
- 175g plain flour
- 80g caster sugar
- pinch of salt
- 125g butter, softened
- For the filling
- 3 egg yolks
- 3 eggs
- 180g caster sugar
- 180ml fresh lemon juice
- 2 tablespoons lemon zest
- 185g butter
Method
Prep:30min ›
Cook:30min ›
Extra time:3hr cooling ›
Ready in:4hr
- For the pastry dough: In a small bowl, whisk egg yolks, water and vanilla; set aside.
- In a second bowl, combine flour, sugar and salt. Rub in the butter until it becomes a dough. Then add egg mixture and knead well. Shape the dough into a ball, wrap in clingfilm and place in fridge for 30 minutes.
- Roll the pastry out on a floured work surface and push into a lightly greased quiche or tart tin that is a least 2 cm deep. Place the pastry case in the freezer for 15 minutes.
Meanwhile, preheat the oven to 190 degrees C /gas mark 5. Bake the pastry case for 25-30 minutes, or until golden brown.
For the filling: In a saucepan, mix the egg yolks, eggs, sugar, lemon juice, lemon rind and butter over medium heat. Cook, stirring all the time, until the mixture has thickened. Remove from heat and pass through a coarse-mesh sieve. Spoon anything that got caught in the sieve onto the base of the pastry. Then pour over the sieved liquid.- Place in fridge to set for 2-3 hours.
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Reviews & ratings
Average global rating:
(5)
Reviews in English (4)
. Love this recipe, it is very popular with the family. I made this on Sunday using organic eggs which had very orange yolks resulting in an orange lemon tart.... Yummy none the less!!!! - 16 May 2013
I would have liked: an idea of how many lemons were needed and the size of tart tin to be used. 'Rub the butter in until it forms a dough' - until it resembles breadcrumbs, surely, and then add the liquid to form a dough. I followed the recipe exactly, except that I lined the pastry with greaseproof paper and baking beans and pricked the pastry surface with a fork (normal procedure when baking a blind pastry case). and when the pastry started to cook, the sides of the flan sank down onto the base. There was no way to remedy this, so I had to start again with another pastry recipe. New Year's Eve; dessert promised for a big French lunch tomorrow; shops all shut; disaster!! Hope the filling will work with ordinary shortcrust which is all I have the ingredients for. I won't be making this again. - 31 Dec 2014
Patricia, I think you have misread the recipe and used the process for the filling when making the pastry - 07 Jul 2017
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