About this recipe:I absolutely love lemon tart! I borrowed this recipe from my friend, who is a great cook. The tart tastes best when it has chilled in the fridge overnight, but it is really hard to wait that long!
For the pastry
140g plain flour
1 pinch salt
75g cold butter, diced
ice cold water, as needed
For the filling
200g caster sugar
1 packet vanilla sugar
3 tablespoons cornflour
3 egg yolks, lightly beaten
juice of 3 lemons
zest of 2 lemons
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Method Prep:30min › Cook:30min › Ready in:1hr
For the pastry:
In the bowl of a mixer, combine flour and salt. With the dough/pasrty stirring attachment mix in butter and add a little bit of ice cold water at a time, until mixture forms a ball. (Alternatively you can mix together using your hands to form fine breadcrumbs and then add water and knead into a pastry.)
Grease a 23cm springform tart tin. Place the pastry between two sheets of baking parchment and roll out into a circle, that is big enough to line the tart tin including the sides with a little over hang. Transfer to the prepared tin and gently press into the sides. Place in the freezer while you prepare the filling.
Preheat oven to 180 C / Gas 4.
For the filling:
In a metal bowl combine milk, caster sugar, vanilla sugar and cornflour. Add egg yolks and stir well. Place bowl floating in a saucepan with boiling water (or in a double boiler) and beat for 10 to 15 minutes, until the mixture thickens. Take off the heat and stir in lemon juice and zest. Pour filling onto the pastry crust
Bake in the preheated oven for 25 minutes, until the filling is set. If the dough gets too dark, before the filling is set, cover tart with aluminium foil and continue baking. Remove from the heat, trim the edges if necessary and allow to cool fully. Chill prior to serving.
Vanilla sugar is generally available in supermarkets nowadays, however, in a pinch substitute 1 teaspoon of vanilla extract to every 2 teaspoons vanilla sugar.