Lemon tart

Lemon tart

By
From
Leiths How to Cook
Serves
6
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
1 quantity Pâte sucrée
extra flour, to dust

For the filling

Quantity Ingredient
3 lemons
6 eggs, plus 1 extra yolk
150-170g caster sugar
225ml double cream
icing sugar, to dust

Method

  1. To make the filling, finely grate the zest of the lemons and squeeze the juice; you will need about 100–125 ml juice. Put the eggs and extra yolk into a large bowl, add 150 g of the sugar and, using a balloon whisk, mix well. Add the cream, zest and juice, and stir until combined. Cover and chill in the fridge for 2–3 hours, preferably overnight, to allow the flavours to develop.
  2. Roll out the pâte sucrée on a lightly floured surface into a disc about 30 cm in diameter and about 3 mm thick. Use to line a 24 cm loose-based flan tin or flan ring set on a baking sheet. Cover with cling film and chill until very firm to the touch. Meanwhile, heat the oven to 190°C.
  3. Once firm, blind bake the pastry for 15–20 minutes, ensuring the paper cartouche is pushed well into the corners of the pastry and the excess paper is folded over the edge of the pastry case, to help prevent the pastry from browning. Remove the beans and cartouche, taking care as the pastry is still very soft, and bake for a further 5 minutes. Remove from the oven and reduce the oven temperature to 150°C.
  4. Taste the filling. If it seems too sharp, add some or all of the remaining sugar, to taste. Strain into a jug and pour the filling into the pastry case, filling it about half full. Transfer the tart to the oven and pour in more filling until the tart is as full as possible. Bake for 40–50 minutes until almost set, with a very soft wobble across the surface. A violent ripple across the middle of the filling indicates it is not set.
  5. Take the tart out of the oven as soon as the filling is set, allow it to cool a little, then carefully remove the sides of the tin or flan ring. Leave to cool completely, then dust with icing sugar. You can glaze the icing sugar dusting using a kitchen blowtorch if you wish, but take care not to burn the pastry.
Tags:
Leiths School of food and wine
cookery course
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