Luscious lemon tart
1 / 1 Picture by:  Maggie Pannell
Swipe

Luscious lemon tart

  • 4 1
  • 83
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  • 1hr30min

About this recipe: Nothing beats this rich, tangy tart for flavour. It is a popular dessert in restaurants, but you can make it yourself for far less at home.

Maggie Pannell

Ingredients

Serves: 8 

  • SWEET SHORTCRUST PASTRY
  • 100g cool butter, diced
  • 175g plain flour, sifted
  • 2 tbsp caster sugar
  • pinch of salt
  • 1 egg yolk
  • LEMON FILLING
  • 2 unwaxed lemons, grated zest and juice
  • 115g butter, melted
  • 3 eggs
  • 150g caster sugar
  • 25g plain flour, sifted
  • 10g cornflour, sifted
  • TO SERVE
  • crème fraîche

Method

Prep:1hr  ›  Cook:30min  ›  Ready in:1hr30min 

  1. First make the pastry. With your fingertips, rub the diced butter into the flour until the mixture resembles breadcrumbs. Stir in the sugar and salt, then the egg yolk and 1 tbsp cold water, and mix to a firm dough. (This can be done in a food processor.) Wrap in cling film or greaseproof paper and leave to rest in the fridge for 20 minutes.
  2. Preheat the oven to 190°C (gas 5) and put a baking sheet in to heat. Roll out the pastry on a lightly floured surface to a thickness of 2mm and use to line a loose-based 24cm flan tin. Prick the base all over with a fork and chill for a further 10 minutes. Cover the pastry with a circle of greaseproof paper and weigh down with dried or baking beans. Place the tin on the baking sheet and bake for 12–15 minutes until the pastry is set and pale golden.
  3. Meanwhile, make the filling. Mix together the lemon zest and juice, melted butter, eggs, sugar, flour and cornflour in a large bowl and beat until smooth.
  4. Remove the beans and greaseproof paper from the pastry case and reduce the oven temperature to 180°C (gas 4). Pour in the lemon mixture and bake for 15 minutes or until the filling has set. Leave to cool for 10 minutes before removing from the tin. Serve warm or cold, cut in slices, with crème fraîche, if liked.

COOK SMART

*Decorate the tart with caramelised lemon slices. Lay the slices on lightly oiled foil, sprinkle with icing sugar and pop under the grill. *Make a meringue topping. Whisk 1 egg white (leftover from the pastry) until stiff and peaky, then fold in 50g caster sugar. Gently spread this meringue over the cooked tart, sprinkle with icing sugar and bake gently at 150°C (gas 2) for 10–15 minutes until golden.

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Reviews (3)

5

Really tasted good as it wasn't too sweet, but my children liked it too. The pastry was brilliant, crumbly and sweet. I would definately cook this again for a diner party. - 22 Feb 2011

4

Altered ingredient amounts. for four people - 08 Mar 2009

0

It's a great tart. Just cooked it and tried it warm... yummers! I found the filling slightly on the sweet side tho. A really good pastry. I don't think my oven, 70's Belling, is good enough to get the blind bake right. The base ended up slightly under cooked. I'm gonna cook this again for sure. - 06 Dec 2013

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