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.
SWEET SHORTCRUST PASTRY
100g cool butter, diced
175g plain flour, sifted
2 tbsp caster sugar
pinch of salt
1 egg yolk
2 unwaxed lemons, grated zest and juice
115g butter, melted
150g caster sugar
25g plain flour, sifted
10g cornflour, sifted
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:1hr › Cook:30min › Ready in:1hr30min
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.
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.
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.
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.
*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.
Not what I expected. Not enough filling and it's not creamy anyway. It tastes lemony but a tad bitter. Too much butter and sugar and the flavour doesn't justify it. I won't be making this one again. - 19 Sep 2016